Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing.

Biology (Basel) · 2022 · PMC9495997 · PMID 36138786

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a decreasing trendno p-value reported

However, the moisture content of the samples treated with 3% and 9% brine in combination with HPP (>400 MPa) showed a decreasing trend with an increase in the pressure and reached a minimum value of 46.92% and 47.82% at 600 MPa, respectively.

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