Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 42-50

  Briones Labarca, V ^a   Perez Won, M ^a   Zamarca, M ^a   Aguilera Radic, J M ^b   Tabilo Munizaga, G ^c  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Abalone; Colour; High hydrostatic pressure; Keywords; Microstructure; pH; TMA; TVB N

Indexed keywords

ABALONE; HIGH HYDROSTATIC PRESSURE; KEYWORDS; TMA; TVB-N;

COAGULATION; COLD STORAGE; COLOR; GELATION; HYDROSTATIC PRESSURE; MICROSTRUCTURE; MUSCLE; PH; PROTEINS; TEXTURES;

SHELLFISH;

HALIOTIDAE; HALIOTIS; HALIOTIS RUFESCENS;

EID: 84857453820     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.09.002     Document Type: Article

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