High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar
). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the...
Author(s) : Renaud, C.; Lamballerie, M. de; Guyon, C.; Astruc, T.; Venien, A.; Pottier, L.
Publisher : Elsevier Ltd, Oxford, UK
Journal article : Food Chemistry 2022 Vol.367 ref.41