Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions
Mario Pérez‐Won, Yamira Cepero‐Betancourt, Juan Esteban Reyes-Parra, Anais Palma-Acevedo, Gipsy Tabilo‐Munizaga, Teresa Roco, Santiago P. Aubourg, Roberto Lemus‐Mondaca
Topics & Concepts
Shelf lifeFood scienceHydrostatic pressureEnvironmental scienceCarbon dioxideChemistryFisheryBiologyThermodynamicsPhysicsOrganic chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides