High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes

High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes

High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) a...

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Bibliographic Details
Main Authors: Marcella Meia Gary Enchangan, Muhammad Syamil Seman, Jameel R. Al-Obaidi, Atiqah Farah Zakaria, Ahmad Faizal Abdull Razis, Nazamid Saari, Hanis Hazeera Harith, Nuzul Noorahya Jambari
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
High-pressure processing
Proteomics
β-parvalbumin antigenicity
Meat quality
Indian mackerel
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001969
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http://www.sciencedirect.com/science/article/pii/S2772502225001969

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