High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish

@inproceedings{GomezEstaca2009HighPT,
  title={High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish},
  author={Joaquín Gómez-Estaca and Mar{\'i}a Elvira L{\'o}pez-Caballero and M. Carmen G{\'o}mez-Guill{\'e}n and Antonio L. De Lacey and Pilar Montero},
  year={2009}
}
Abstract This work evaluates the physicochemical and sensorial qualities of salmon, tuna and desalted “bacalao”, thinly sliced as carpaccios , and subjected to 15-min of continuous pressure and pulsed pressure in three 5-min steps (200–300 MPa at 7 °C). Pressurization of salmon and tuna gave rise to an increase in the shear strength of carpaccios , a reduction of the water and lipid binding properties and an increase in the total colour difference. Though these changes were also detected by the… CONTINUE READING