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- Saraiva, Jorge Alexandre, et al. Show all 8 Authors
- Innovative food science & emerging technologies 2014 v.22 pp. 31-39
- Dicentrarchus labrax; bass; fish fillets; food industry; food preservation; functional foods; high pressure treatment; markets; microbiological quality; microorganisms; molecular weight; muscles; myofibrillar proteins; pH; polyacrylamide gel electrophoresis; water holding capacity
- ... High pressure processing (HPP) is a technology able to reduce microorganisms and to modify food functional properties. This study aims to investigate the effect of three pressure variables (pressure levels of 100–400MPa, pressure holding time of 0–30min, and pressurization rate of 8 and 14MPas−1) in microbiological and physical analyses, and in myofibrillar proteins profiles in sea bass fillets.Pr ...