Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 13-18

  Sequeira Munoz, Amaral ^a   Chevalier, Dominique ^b   LeBail, Alain ^b   Ramaswamy, Hosahalli S ^a   Simpson, Benjamin K ^a  

^a MCGILL UNIVERSITY   (Canada)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Carp (Cyprinus carpio) fish fillets; Color and lipid changes; High pressure processing; Myofibrillar proteins; TBA values

Indexed keywords

CARBOXYLIC ACIDS; ELECTROPHORETIC COATINGS; FOOD PRODUCTS; PHYSICAL CHEMISTRY; PRESSURIZATION; VACUUM;

CARP (CYPRINUS CARPIO) FISH FILLETS; COLOR AND LIPID CHANGES; HIGH-PRESSURE PROCESSING; MYOFIBRILLAR PROTEINS; TBA VALUES;

LIPIDS;

CYPRINUS CARPIO; OSTREIDAE;

EID: 33646240133     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.06.006     Document Type: Article

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