Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European...

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Detalles Bibliográficos
Autores principales: Kritikos, Athanasios, Aska, Ioanna, Ekonomou, Sotirios, Mallouchos, Athanasios, Parlapani, Foteini F., Haroutounian, Serkos A., Boziaris, Ioannis S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221811/
https://www.ncbi.nlm.nih.gov/pubmed/32340305
http://dx.doi.org/10.3390/molecules25081981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221811/
https://www.ncbi.nlm.nih.gov/pubmed/32340305
http://dx.doi.org/10.3390/molecules25081981

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