Effect of high hydrostatic pressure on the quality of sardine meat

Authors: Oliveira, Fabiano Alves; Cabral Neto, Otavio; Santos, Ligia Marcondes Rodrigues; Rosenthal, Amauri
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
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session
Publisher: Canadian Society for Bioengineering
Date: 2017-08-07
Publication type:
  • Technical conference
Type: Text.Article
Format: PDF
Identifier: CSBE17118
Coverage: Canada
Language 1: en
Rights: Canadian Society for Bioengineering

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