Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat
High-pressure processing (HPP) technology can significantly improve the texture and flavor of <i>Mercenaria mercenaria</i>. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/29/18/4466 |
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