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Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting

Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa, Turid Rustad

2021Innovative Food Science & Emerging Technologies63 citationsDOIOpen Access PDF

Topics & Concepts

SaltingBrineChemistryHomogeneousSea saltSea bassFood scienceFisheryFish <Actinopterygii>PhysicsThermodynamicsOrganic chemistryAerosolBiologyMeat and Animal Product QualityMagnetic and Electromagnetic EffectsMicrobial Inactivation Methods
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting | Litcius