High hydrostatic pressure treatment of oysters (crassostrea gigas)—impact on physicochemical properties, texture parameters, and volatile flavor compounds

HIGHLIGHTS

• who: Yuyang Ma et al. from the College of Food Science and Engineering, Ocean University of China, Qingdao, China have published the article: High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds, in the Journal: Molecules 2021, 26, 5731. of 22/09/2021
• what: The research on HHP on oysters mainly focuses on its effects on microorganisms, physical and chemical properties, storage stability, and non-volatile flavor active compounds. This study explored the effect of HHP on the edible quality of oysters by combining texture parameters . . .
  

   

  

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