Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)
Rosiane Costa Bonfim,
Thayrine Rodrigues Martins,
Márcio Rodrigues de Andrade
et al.
Abstract:Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken desig… Show more
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