Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1322-1329

  Erkan, Nuray ^a   Üretener, Gonca ^a   Alpas, Hami ^b   Selçuk, Arif ^c   Özden, Özkan ^a   Buzrul, Sencer ^d  

^a ISTANBUL UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c MATERIALS INSTITUTE   (Turkey)

^d TÜBITAK Marmara Research Center ^*  (Turkey)

Author keywords

Colour; High hydrostatic pressure; Horse mackerel; Quality

Indexed keywords

COLOUR CHANGE; FREE AMINO ACIDS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HOLDING TIME; HORSE MACKEREL; PHYSICOCHEMICAL PROPERTY; QUALITY PARAMETERS; THIOBARBITURIC ACID; TRIMETHYLAMINE;

AMINATION; AMINO ACIDS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE;

PRESSURE EFFECTS;

EQUIDAE; TRACHURUS TRACHURUS;

EID: 80051563617     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0415-4     Document Type: Article

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