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Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2969-0
Abstract: High-pressure processing (HPP) is a non-thermal technique of growing interest for fish preservation. In this work, the effect on physical properties of European hake (Merluccius merluccius) caused by HPP, followed by freezing and frozen storage…
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Keywords:
storage;
hake;
merluccius;
muscle ... See more keywords
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Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-2010-4
Abstract: The objective of this study was the quality loss inhibition of hake (Merluccius merluccius) during the frozen storage. For it, the effect of a previous high-pressure (HP) treatment (150–450 MPa for 2 min) was analysed throughout a…
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Keywords:
merluccius;
effect;
pressure treatment;
quality loss ... See more keywords
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Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2016.12.016
Abstract: Abstract ATP-derived products are typically used as early indicators of fish quality loss during storage. In this work, we explore different biochemical routes that are potentially relevant in contributing to nucleotide degradation in hake (…
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Keywords:
degradation;
merluccius merluccius;
biochemical degradation;
merluccius ... See more keywords
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Published in 2022 at "Royal Society Open Science"
DOI: 10.1098/rsos.211943
Abstract: Otolith biomineralization results from biochemical processes regulated by the interaction of internal (physiological) and external (environmental) factors which lead to morphological and ultrastructural variability at intra- and interspecific levels. The aim of this study was…
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Keywords:
adriatic sea;
sex;
analysis;
merluccius ... See more keywords