Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage.

Foods · 2022 · PMC9266213 · PMID 35804747

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a decreasing trendno p-value reported

After treatment, the hardness showed a decreasing trend and gradually decreased as the storage time increased.

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an increasing trendno p-value reported

In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.

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