Application of high pressure processing for extending the shelf-life of sliced raw squid

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 923-927

  Gou, Jingyu ^a   Xu, Hua ^a   Choi, Geun Pyo ^b   Lee, Hyeon Yong ^a   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

^b Gangwon Provincial University   (South Korea)

Author keywords

Autolytic activity; Biogenic amine; High pressure processing; Squid; Trimethylamine

Indexed keywords

AUTOLYTIC ACTIVITY; BIOGENIC AMINES; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; MICROBIAL GROWTH; MICROBIOLOGICAL SAFETY; PROCESSING TOOLS; REFRIGERATED STORAGES; SHELF LIFE; TRIMETHYLAMINE;

AMINATION; AMINES; HIGH PRESSURE EFFECTS;

SHELLFISH;

BACTERIA (MICROORGANISMS); CEPHALOPODA;

EID: 79957654223     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0130-y     Document Type: Article

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