Combined Treatments of High Hydrostatic Pressure and CO<sub>2</sub> in Coho Salmon (<i>Oncorhynchus kisutch</i>): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Combined Treatments of High Hydrostatic Pressure and CO<sub>2</sub> in Coho Salmon (<i>Oncorhynchus kisutch</i>): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO<sub>2</sub>) processing conditions on refrigerated (4 &#176;C, 25 days) farmed coho salmon (<i>Oncorhynchus kisutch</i>) to inactivate endogenous enzymes (protease, lipase, colla...

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Bibliographic Details
Main Authors: Mario Perez-Won, Roberto Lemus-Mondaca, Carolina Herrera-Lavados, Juan E. Reyes, Teresa Roco, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Santiago P. Aubourg
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
coho salmon
hhp + co<sub>2</sub>
endogenous enzymes
lipid oxidation
refrigeration
shelf life
Online Access:https://www.mdpi.com/2304-8158/9/3/273

Internet

https://www.mdpi.com/2304-8158/9/3/273

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