Quality changes in high pressure processed cod, salmon and mackerel during storage
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- 作者：Line Bach Christensen ; line.bach.christensen@nofima.no" class="auth_mail" title="E-mail the corresponding author ; Maria Befring Hovda mariabhovda@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Tone Mari Rode tone.mari.rode@nofima.no" class="auth_mail" title="E-mail the corresponding author
- 关键词：Colour ; Differential scanning calorimetry ; Texture ; Water holding capacity ; Cod ; Mackerel ; Salmon
- 刊名：Food Control
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：72
- 期：part_PA
- 页码：90-96
- 全文大小：718 K
文摘
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Loins of cod, mackerel and salmon were high pressure treated at 200 and 500 MPa.
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High pressure induced severe protein denaturation, reduced redness and increased lightness.
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High pressure treated fish were harder, had more liquid loss and reduced water holding capacity compared with fresh fish.
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Cold storage for up to 25 days did not affect the measured quality parameters.