Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages E1012-E1020

  Zhang, Yifeng ^a   Jiao, Shunshan ^a   Lian, Zixuan ^a   Deng, Yun ^a   Zhao, Yanyun ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Fresh squids; High hydrostatic pressure; Quality; Water properties

Indexed keywords

CEPHALOPODA; TODARODES PACIFICUS;

ANALYSIS; ANIMAL; BACTERIAL COUNT; COLOR; DECAPODIFORMES; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; HYDROSTATIC PRESSURE; MICROBIOLOGY; PRESSURE; PROCEDURES; SEA FOOD;

ANIMALS; COLONY COUNT, MICROBIAL; COLOR; DECAPODIFORMES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROSTATIC PRESSURE; PRESSURE; SEAFOOD;

EID: 84929128903     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12851     Document Type: Article

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