The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment

This study involves an investigation of the effects of various cooking temperatures, freeze–thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacteri...

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Detalles Bibliográficos
Autores principales: Russo, Giovanni Luca, Langellotti, Antonio Luca, Buonocunto, Gabriele, Puleo, Sharon, Di Monaco, Rossella, Anastasio, Aniello, Vuoso, Valeria, Smaldone, Giorgio, Baselice, Marco, Capuano, Federico, Garofalo, Francesca, Masi, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417654/
https://www.ncbi.nlm.nih.gov/pubmed/37569168
http://dx.doi.org/10.3390/foods12152900

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417654/
https://www.ncbi.nlm.nih.gov/pubmed/37569168
http://dx.doi.org/10.3390/foods12152900

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