Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets.

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets.

Fresh fish are extremely perishable meals merchandise and their brief shelf-life limits their industrial exploitation and results in waste, which has a detrimental influence on aquaculture sustainability. New non-thermal meals processing strategies, resembling high pressure (HP) processing, extend shelf-life whereas assuring high meals quality. The impact of HP processing (600MPa, 25 °C, 5min) on European …

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets. Read More »