Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration

Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration

Extending sardine shelf life while maintaining their quality is challenging even with non-thermal technologies like high-pressure processing (HPP). This study examines the effects of HPP at 400 and 600 MPa for holding times of 1, 2.5, 5, and 10 min on fresh sardines during 14 days of cold storage. P...

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Bibliographic Details
Main Authors: Lama Ismaiel, Ancuta Nartea, Benedetta Fanesi, Paolo Lucci, Deborah Pacetti, Henry Jaeger, Felix Schottroff
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
fresh sardine
nonthermal
emerging technology
cold storage
shelf life
inactivation
Online Access:https://www.mdpi.com/2304-8158/14/2/329
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