Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices

Abstract Humboldt squid (Dosidicus gigas) is the most abundant cephalopod in the fishing industry, and its high nutritional and organoleptic properties make it a go-to food product for consumers. Therefore, developing new processing techniques seems imperative to minimize quality deterioration and p...

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Autors principals:	Liliana Zura-Bravo, Roberto Lemus-Mondaca, Jaime Ortiz, Marcos Flores, Gipsy Tabilo-Munizaga, Mario Pérez-Won, Klaudia Masztalerz
Format:	Artigo
Idioma:	Inglês
Publicat:	Nature Portfolio 2025-01-01
Col·lecció:	Scientific Reports
Matèries:	Humboldt squid High-pressure impregnation Moisture diffusivity Color Texture Microstructure
Accés en línia:	https://doi.org/10.1038/s41598-025-87647-8
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