Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysis

Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extracted by headspace solid-phase microextraction and a...

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Detalles Bibliográficos
Autores principales: Mentana, Annalisa, Conte, Amalia, Del Nobile, Matteo Alessandro, Quinto, Maurizio, Centonze, Diego
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6710631/
https://www.ncbi.nlm.nih.gov/pubmed/31467956
http://dx.doi.org/10.1016/j.dib.2019.104371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6710631/
https://www.ncbi.nlm.nih.gov/pubmed/31467956
http://dx.doi.org/10.1016/j.dib.2019.104371

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