Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties
<i>Paracentrotus lividus</i> is a widespread sea urchin species appreciated worldwide for the taste of its fresh gonads. High-pressure processing (HPP) can provide a thermal equivalent to pasteurization, maintaining the organoleptic properties of the raw gonads. This study evaluated HPP...
| Published in: | Foods |
|---|---|
| Main Authors: | Valentina Coroneo, Francesco Corrias, Andrea Brutti, Piero Addis, Efisio Scano, Alberto Angioni |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
|
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/3/260 |
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