Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

The aim of the present work was to evaluate the effect of various hurdles such as a(w) and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets....

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Detalles Bibliográficos
Autores principales: Anagnostopoulos, Dimitrios A., Parlapani, Foteini F., Tsara, Evangelia, Eirinaki, Maria G., Kokioumi, Despoina, Ampatzidou, Evdoxia, Boziaris, Ioannis S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048387/
https://www.ncbi.nlm.nih.gov/pubmed/36981071
http://dx.doi.org/10.3390/foods12061145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048387/
https://www.ncbi.nlm.nih.gov/pubmed/36981071
http://dx.doi.org/10.3390/foods12061145

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