Browsing NTNU Open by Author "Rocculi, Pietro"

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The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid (Peer reviewed; Journal article, 2021)

A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the ...
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting

Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid (Peer reviewed; Journal article, 2021)

Pulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea ...