3 documents found, page 1 of 1
Experimental data from flesh quality assessment and shelf life monitoring of hi...
Anjos, Liliana; Pinto, Patricia I. S.; Tsironi, Theofania; Dimopoulos, George; Santos, Soraia; Santa, Cátia; Manadas, Bruno; Canario, AdelinoFresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (Dicentrarchus labra...
High pressure processing of European sea bass (Dicentrarchus labrax) fillets an...
Tsironi, Theofania; Anjos, Liliana; Pinto, Patricia IS; Dimopoulos, George; Santos, Soraia; Santa, Cátia; Manadas, Bruno; Canario, AdelinoThe effects of high pressure (HP:600 MPa, 5 min, 25 °C) on European sea bass fillets were investigated using microbiological, physicochemical and sensory indices, and “omics” technologies. HPP led to more than a 5 log(cfu/g) reduction in initial bacterial total viable counts and altered the bacterial microbiome, reducing the proportion of food spoilage genera. Lightness and hardness of the fish flesh significan...
Experimental data from flesh quality assessment and shelf life monitoring of hi...
Anjos, Liliana; Pinto, Patricia IS; Tsironi, Theofania; Dimopoulos, George; Santos, Soraia; Santa, Cátia; Manadas, Bruno; Canario, AdelinoFresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (Dicentrarchus labra...