Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040799
Abstract: The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish… read more here.
Keywords: rigor; ranges respectively; rigor stage; effect rigor ... See more keywords