Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)

High pressure processing (HPP) is becoming a promising seafood preservation method. The objective was to investigate the effect of HPP on quality of rainbow trout and mahi mahi during cold storage. Skinless fillets treated with different pressures (150, 300, 450, and 600 MPa for 15 min) and stored a...

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Veröffentlicht in:	Journal of food science 2007-11, Vol.72 (9), p.C509-C515
Hauptverfasser:	Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adhesiveness Animals Biological and medical sciences Biological variation Brackish Cold Temperature Colony Count, Microbial Color Coryphaena hippurus Effects Fish and seafood industries Food Handling - methods Food industries Food Microbiology Food preservation Food Preservation - methods Freshwater Fundamental and applied biological sciences. Psychology Hardness high-pressure processing Hydrostatic Pressure lipid oxidation Lipid Peroxidation - physiology mahi mahi Marine Oncorhynchus mykiss Oncorhynchus mykiss - microbiology Perciformes - microbiology quality Quality Control rainbow trout Seafood Species Specificity Studies Thiobarbituric Acid Reactive Substances - analysis Time Factors Trout
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