A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality
AUTOR(ES)
BONFIM, Rosiane Costa
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
31/01/2019
RESUMO
Abstract Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field.
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