High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1250-1259

  Gomez Estaca J ^a   Gomez Guillen M C ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Dolphinfish (Coryphaena hippurus); High pressure; Preservation; Smoking

Indexed keywords

PHENOL DERIVATIVE; VOLATILE AGENT;

ARTICLE; BACTERIAL COUNT; COLOR; CONTROLLED STUDY; DOLPHIN; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; LIPID OXIDATION; MYOTOME; NONHUMAN; PRESSURE; SHEAR STRENGTH; SHELF LIFE;

BACTERIA (MICROORGANISMS); CORYPHAENA HIPPURUS; CORYPHAENIDAE;

EID: 33846599734     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.014     Document Type: Article

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