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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 technology’s...

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Main Authors: Valentina Coroneo, Francesco Corrias, Andrea Brutti, Piero Addis, Efisio Scano, Alberto Angioni
Format: Artigo
Language:Inglês
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
sea urchin
HPP
microbial analysis
fatty acid
amino acid
Online Access:https://www.mdpi.com/2304-8158/11/3/260
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