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Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise
2016
Acta alimentaria
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The aim of the present study was to evaluate the effect of high hydrostatic pressure (HHP) processing (at 450 or 600 MPa for 300 s) on microbial quality as well as on organoleptic properties of fi sh salad with mayonnaise during 26 days of storage at 5 and 10 °C. The salad contained diced smoked trout fi sh, mayonnaise, and different kinds of spices. These freshly made salads usually have only a couple of days of shelf life. The HHP treatment basically did not affect the physical and
doi:10.1556/066.2016.45.4.13
fatcat:4uqxuvnyevaqjf6duivmfdshg4