Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

The objective of this work is the comparative study of different osmotic treatments at 37 °C on the quality and shelf life of chilled sea bass fillets. Fish fillets were treated using osmotic solutions consisting of oligofructose (40%–50%–60%) and 5% NaCl with (BP/OT) and without (OT) former antioxi...

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Detalles Bibliográficos
Autores principales: Giannakourou, Maria C., Tsironi, Theofania, Thanou, Ioanna, Tsagri, Anna Maria, Katsavou, Elena, Lougovois, Vladimiros, Kyrana, Vasiliki, Kasapidis, Georgios, Sinanoglou, Vassilia J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770147/
https://www.ncbi.nlm.nih.gov/pubmed/31540465
http://dx.doi.org/10.3390/foods8090421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770147/
https://www.ncbi.nlm.nih.gov/pubmed/31540465
http://dx.doi.org/10.3390/foods8090421

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