High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>)

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>)

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (<i>Cancer pagurus</i>). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4...

Full description

Bibliographic Details
Main Authors: Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, Nigel P. Brunton
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
HPP
edible crab meat
brown crab
claw muscle
quality attributes
low-field relaxometry
Online Access:https://www.mdpi.com/2304-8158/10/5/955

Internet

https://www.mdpi.com/2304-8158/10/5/955

Similar Items