Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T<sub>i</sub>) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish...

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Bibliographic Details
Main Authors:	Sonia Genuina Moisés, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella, Maria Manuela Hernández-Herrero
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Foods
Subjects:	ultra-high-pressure homogenization UHPH fish broth microbial stabilization physical stability
Online Access:	https://www.mdpi.com/2304-8158/11/24/3969

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