High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes

High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) a...

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Main Authors:	Enchangan, Marcella Meia Gary, Seman, Muhammad Syamil, Al-Obaidi, Jameel R., Zakaria, Atiqah Farah, Abdull Razis, Ahmad Faizal, Saari, Nazamid, Harith, Hanis Hazeera, Jambari, Nuzul Noorahya
Format:	Article
Language:	en
Published:	Elsevier B.V. 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/118815/1/118815.pdf http://psasir.upm.edu.my/id/eprint/118815/ https://linkinghub.elsevier.com/retrieve/pii/S2772502225001969
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