Evaluation of storage under pressure as a new preservation process to increase shelf-life of fresh fish

Hyperbaric storage at room and low temperature (HS/RT and HS/LT, respectively) was evaluated using Atlantic salmon (Salmo salar) as a case-study and compared to control samples stored at atmospheric pressure (AP) under refrigeration (AP/5 ºC) and at the same L T and RT temperatures. The work was dev...

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Detalhes bibliográficos
Autor principal: Fidalgo, Liliana Gonçalves (author)
Formato: doctoralThesis
Idioma:eng
Publicado em: 2020
Assuntos:
Hyperbaric storage
Refrigeration
Salmo salar
Microbial stability
Enzymatic activity
Muscle proteins
Physical properties
Lipid stability
Volatile compounds
Texto completo:http://hdl.handle.net/10773/30161
País:Portugal
Oai:oai:ria.ua.pt:10773/30161

Texto Completo

http://hdl.handle.net/10773/30161

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