Effects of high pressure on colour and texture of fish

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 109-115

  Matser, Ariette M ^a   Stegeman, Dick ^a   Kals, Jeroen ^a   Bartels, Paul V ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Colour; Fish; High pressure; Storage; Texture

Indexed keywords

EID: 0042193649     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202543     Document Type: Article

References (3)

1. Angsupanich, K. and Ledward, D. A. (1998) High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63, 39-50.
2. Ashie, I. N. A. and Simpson, B. K. (1995) Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration. Food Research International, 29, 569-575.
3. Ohsima, T., Ushio, H. and Koizumi, C. (1993) High-pressure processing of fish and fish products. Trends in Food Science and Nutrition, 4, 370-375.