Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical change...

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Bibliographic Details
Main Authors: Mingzhu Zhou, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
high hydrostatic pressure
sous-vide
sensory
storage
largemouth
Online Access:https://www.mdpi.com/2304-8158/11/13/1931

Internet

https://www.mdpi.com/2304-8158/11/13/1931

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