Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected...

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Detalles Bibliográficos
Autores principales: Fidalgo, Liliana G., Simões, Mário M. Q., Casal, Susana, Lopes-da-Silva, José A., Delgadillo, Ivonne, Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7814072/
https://www.ncbi.nlm.nih.gov/pubmed/33462264
http://dx.doi.org/10.1038/s41598-021-81047-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7814072/
https://www.ncbi.nlm.nih.gov/pubmed/33462264
http://dx.doi.org/10.1038/s41598-021-81047-4

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