Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

Chéret, Romuald; Chapleau, N.; Delbarre‐Ladrat, Christine; Verrez‐Bagnis, Véronique; de Lamballerie, Marie

doi:10.1111/j.1365-2621.2005.tb11518.x

Public

Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

Published in Journal of Food Science • Oct 1, 2005

Authors:

Romuald Chéret

N. Chapleau

Christine Delbarre‐Ladrat

Abstract

ABSTRACT High pressure is an innovative non‐thermal food‐preservation technology. We studied the effect of high‐pressure treatment up to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage. Color results exhibited an increase of lightness an...

Subject

Sea bass

Dicentrarchus

Fillet (mechanics)

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