Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were thermally treated in a water bath at 50, 60, 70 and 80 °C for 5 and 10 min, and...

Descripción completa

Detalles Bibliográficos
Autores principales: Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7219502/
https://www.ncbi.nlm.nih.gov/pubmed/32340297
http://dx.doi.org/10.3390/s20082410

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7219502/
https://www.ncbi.nlm.nih.gov/pubmed/32340297
http://dx.doi.org/10.3390/s20082410

Ejemplares similares