Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat

High-pressure processing (HPP) technology can significantly improve the texture and flavor of <i>Mercenaria mercenaria</i>. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20...

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發表在:	Molecules
Main Authors:	Xingli Xue, Di Wang, Min Li, Yongren Li, Yongjun Guo, Xiaoqing Ren, Chunsheng Li
格式:	Article
語言:	英语
出版:	MDPI AG 2024-09-01
主題:	high-pressure processing <i>Mercenaria mercenaria</i> quality volatile flavor compounds
在線閱讀:	https://www.mdpi.com/1420-3049/29/18/4466