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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Principais autores:	Valentina Coroneo, Francesco Corrias, Andrea Brutti, Piero Addis, Efisio Scano, Alberto Angioni
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-01-01
coleção:	Foods
Assuntos:	sea urchin HPP microbial analysis fatty acid amino acid
Acesso em linha:	https://www.mdpi.com/2304-8158/11/3/260
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