Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 19-27

  Ramirez Suarez, Juan C ^a   Morrissey, Michael T ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Albacore tuna; High pressure; Industrial relevance; Microbial inactivation; Shelf life; Texture; This interesting paper responds to the fishers' industry needs for new product alternatives due to the recent decline in albacore purchases by major US cannaries.

Indexed keywords

HYDROSTATIC PRESSURE; LIPIDS; MEATS; MOLECULAR WEIGHT; OXIDATION; POLYPEPTIDES;

ALBACORE TUNA; HIGH PRESSURE PROCESSING (HPP); INDUSTRIAL RELEVANCE; MICROBIAL INACTIVATION; SHELF LIFE;

FOOD PROCESSING;

SCOMBRIDAE GEN. SP.; THUNNUS ALALUNGA;

EID: 33748080138     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.08.004     Document Type: Article

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