Effect of high pressure on fish meat quality – A review

Published 2017 View Full Article

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Title
Effect of high pressure on fish meat quality – A review
Authors
Keywords
High hydrostatic pressure technology, Protein unfolding, Water holding capacity, Lipid oxidation, Protein oxidation, Meat discoloration, Hardness increase
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 66, Issue -, Pages 1-19
Publisher
Elsevier BV
Online
2017-05-18
DOI
10.1016/j.tifs.2017.04.014

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