THE EFFECT OF HIGH PRESSURE PROCESSING ON MAJOR STRUCTURAL PROTEINS OF RAINBOW TROUT FISH FILLETS

Fresh rainbow trout fillets are very perishable food products. Therefore, they cannot be stored at refrigeration temperatures for a long period of time. High pressure processing (HPP) can improve the quality of the fillets through microbial load control. As a result of this, the shelf-life of the pr...

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Veröffentlicht in:	Studia Universitatis Babeș-Bolyai. Chemia Jg. 63; H. 4
Hauptverfasser:	Ana-Andreea CIOCA, Sorin Daniel DAN, Vlӑduța Mӑrioara LUPӐU, Liora Mihaela COLOBATIU, Marian MIHAIU
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Babes-Bolyai University 01.01.2018
Schlagworte:	high-pressure processing, microbial load, protein denaturation, rainbow trout fillets
ISSN:	1224-7154, 2065-9520
Online-Zugang:	Volltext
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