The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage

The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage

In this study, a self-cooling laboratory system was used for pressure–shift freezing (PSF), and the effects of pressure–shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air...

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Bibliographic Details
Main Authors: Ting Li, Shiyao Kuang, Ting Xiao, Lihui Hu, Pengcheng Nie, Hosahalli S. Ramaswamy, Yong Yu
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
high pressure freezing
specialty freezing techniques
largemouth bass
freezing preservation
frozen food quality
Online Access:https://www.mdpi.com/2304-8158/11/13/1842

Internet

https://www.mdpi.com/2304-8158/11/13/1842

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