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Research Article
Research Ideas and Outcomes 6: e56887
https://doi.org/10.3897/rio.6.e56887 (31 Jul 2020)
https://doi.org/10.3897/rio.6.e56887 (31 Jul 2020)
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Article metadata
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Introduction
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Material and methods
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Material
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Methods
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CO2 pressurization
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Crude enzyme extract
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Residual protease activity measurement
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Aerobic microbial counts determination
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Texture measurements
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Color readings
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Proximate analysis and pH
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Observation of muscle softening during chilled storage
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Experimental design and statistical analysis
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Results
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Effect of CO2 pressure and density on muscle protease activity and microbial counts reduction
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Effect of CO2 pressure on muscle texture
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Effect of CO2 on fillet color
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Effect of CO2 on proximate analysis and pH
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Effect of HPCD on softening development during 14 days of storage
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Discussion
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Pasteurization effect of CO2 pressure and density on protease inactivation and microbial counts reduction
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Effect of CO2 pressure on selected fish physicochemical properties
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Brief comparison of HPCD and HPP, the advantage and disadvantage
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Conclusion
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References
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Endnotes
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