Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (Cololabis saira)

The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and intermediate-moisture saury (moisture content 30% ±...

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Detalles Bibliográficos
Autores principales: Wang, Shibin, Zhang, Ji, Wang, Yifen, Zhu, Qingcheng, Wang, Xiaodong, Luan, Donglei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216972/
https://www.ncbi.nlm.nih.gov/pubmed/37238819
http://dx.doi.org/10.3390/foods12102000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216972/
https://www.ncbi.nlm.nih.gov/pubmed/37238819
http://dx.doi.org/10.3390/foods12102000

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