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...

书目详细资料
Main Authors:	Ting Li, Shiyao Kuang, Ting Xiao, Lihui Hu, Pengcheng Nie, Hosahalli S. Ramaswamy, Yong Yu
格式:	文件
语言:	English
出版:	MDPI AG 2022-06-01
丛编:	Foods
主题:	high pressure freezing specialty freezing techniques largemouth bass freezing preservation frozen food quality
在线阅读:	https://www.mdpi.com/2304-8158/11/13/1842

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