Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 151-160

  Chouhan, Ashok ^a   Kaur, Barjinder Pal ^b   Rao, P Srinivasa ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

^b NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT   (India)

Author keywords

High pressure processing; Hilsa fillets; Lipid oxidation; Quality; Shelf life; Thermal treatment

Indexed keywords

FOOD STORAGE; HEAT TREATMENT; IMAGE QUALITY; OXIDATION; PROCESSING; SUPERCONDUCTING MATERIALS; TEXTURES;

EFFECT OF HIGH PRESSURE; EXTENDED SHELF LIVES; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; HILSA FILLETS; LIPID OXIDATION; REFRIGERATED STORAGES; SHELF LIFE;

HIGH PRESSURE EFFECTS;

HILSA; TENUALOSA ILISHA;

EID: 84929502175     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.03.016     Document Type: Article

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