Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality

The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at −18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation...

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Detalles Bibliográficos
Autores principales: Villamarín, Elena, Martínez, Beatriz, Trigo, Marcos, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670115/
https://www.ncbi.nlm.nih.gov/pubmed/38002175
http://dx.doi.org/10.3390/foods12224117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670115/
https://www.ncbi.nlm.nih.gov/pubmed/38002175
http://dx.doi.org/10.3390/foods12224117

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