Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing

Properties of skipjack tuna loins subjected to high‐pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP‐treated loins increased with increasing pressure level, but these loins retained betwee...

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Veröffentlicht in:	Journal of food science 2018-09, Vol.83 (9), p.2324-2336
Hauptverfasser:	Jiranuntakul, Wittawat, Nakwiang, Nutcha, Berends, Pieter, Kasemsuwan, Tunyawat, Saetung, Thunyarat, Devahastin, Sakamon
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biopolymer denaturation Cooking Fibers Fish Food Microbiology Hardness Histamine Histamine - analysis Humans Information processing Katsuwonus pelamis lipid oxidation Lipid Peroxidation muscle fiber Oxidation physicochemical properties Pressure Protein Denaturation Proteins Seafood - analysis Seafood - microbiology Steam Thiobarbituric acid Tuna Tuna - microbiology Volatile compounds Volatile Organic Compounds - analysis volatiles Water - analysis
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