Changes in Salmon (Oncorhynchus keta) Flesh Quality Following Ultra-High Pressure Treatment and 30 d of Chilled Storage

2014 ◽  
Vol 80 (1) ◽  
pp. M142-M146 ◽  
Author(s):  
Dae-Hun Park ◽  
Jong-Gi Jung ◽  
Bo-Ram Jung ◽  
Gyeyeop Kim ◽  
Honggyun Lee ◽  
...  
Keyword(s):  
High Pressure ◽  
Oncorhynchus Keta ◽  
Pressure Treatment ◽  
Flesh Quality ◽  
High Pressure Treatment ◽  
Chilled Storage ◽  
Ultra High Pressure

Ultra High Pressure Treatment of Streptomyces sp. R61

1999 ◽  
pp. 73-76
Author(s):  
W. Kurzatkowski ◽  
J. Solecka ◽  
B. Rozbicka ◽  
J. Filipek ◽  
A. Laudy ◽  
...  
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
Streptomyces Sp ◽  
High Pressure Treatment ◽  
Ultra High Pressure

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 234-240 ◽  
Author(s):  
Ying Shao ◽  
Guangquan Xiong ◽  
Jiangang Ling ◽  
Yaqin Hu ◽  
Liu Shi ◽  
...  
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Ultra High Pressure ◽  
Red Swamp Crayfish

Effect of Ultra-High Pressure Treatment on Tenderness of Sea Bass

2012 ◽  
Vol 468-471 ◽  
pp. 1638-1641
Author(s):  
Xiao Lan Shang ◽  
Jie Zheng ◽  
An Jun Liu
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
Sea Bass ◽  
Practical Significance ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Ultra High Pressure ◽  
Degradation Degree ◽  
Fragmentation Degree

The myofibrillar fragmentation degree (MFI), value of pH and the degradation degree of sea bass with high pressure treatment were studied. The results showed that the degradation degree of protein, MFI and pH of sea bass increased as the pressure increasing, indicating that ultra high pressure treatment could change the tenderness of sea bass muscle, which has a certain practical significance in the food industry.

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