Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

By M. Cruz-Romero, Joseph P. Kerry, A. Kelly. 2008

106 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/78e3fed29f4712f14fa2447c3888262b9b590ec7

Citations in the corpus

• Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) (2013, unknown): “Another possible reason suggested for the color change is lipid oxidation due to degradation of the major carotenoid pigment of the shrimp that is astaxanthin (Cruz-Romero et al. 2008) which results in release of Cu and Fe ions from the muscles.”