Bacterial communities of Escolar fish meat samples after 15 days storage owing to HPP treatment

The research aims to investigate the microbiological, chemical, and organoleptic qualitychanges and shelf-life enhancement of Escolar fish meat under High-pressure processing (HPP)treatment at 300-600 MPa for 5 min.

本研究旨在探究300 MPa~600 MPa、处理时长5分钟的高压处理（High-pressure processing, HPP）条件下，油鱼（Escolar）鱼肉的微生物学、化学及感官品质变化与货架期延长效果。