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Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing
The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (−18 °C for up to 6 months) of whole Atlantic horse mackerel (...
Autores principales: | Méndez, Lucía, Zhang, Bin, Aubourg, Santiago P. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297066/ https://www.ncbi.nlm.nih.gov/pubmed/37372508 http://dx.doi.org/10.3390/foods12122298 |
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