Authors: Oliveira, Fabiano Alves, Cabral Neto, Otavio, Santos, Ligia Marcondes Rodrigues, Rosenthal, Amauri
Identifier: CSBE17118
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Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)

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Description: High pressure processing (HPP) can potentially induce some beneficial changes to fish meat. This study aimed to assess the quality of sardine meat processed at different HPP treatments based on the following variables pH, instrumental texture (shear force), drip loss, color (L, b, C, h, WI and ?E). The study followed a factorial design, 4

Keywords: High pressure, sardine, texture, color, meat
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session

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Type: Text.Article
Format: PDF
Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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Effect of high hydrostatic pressure on the quality of sardine meat