Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 565-573

  Tironi, Valeria ^a   De Lamballerie, Marie ^a   Le Bail, Alain ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Fish; Freezing; High pressure; Thawing frozen storage

Indexed keywords

AIR-BLAST; COLOR MODIFICATION; CONVENTIONAL METHODS; DICENTRARCHUS LABRAX; EXTRACTABILITY; FISH MEAT; FREEZING AND THAWING; FROZEN STORAGE; HIGH PRESSURE; POTENTIAL APPLICATIONS; PRESSURE SHIFT FREEZING; PROTEIN DENATURATION; QUALITY CHANGE; SEA BASS; STORAGE TEMPERATURES; WATER HOLDING CAPACITY;

FISH; FREEZING; MUSCLE; OPTICAL TRANSFER FUNCTION;

THAWING;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 78049448377     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.05.001     Document Type: Article

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