Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) c...

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Detalles Bibliográficos
Autores principales: Malga, José M., Trigo, Marcos, Martínez, Beatriz, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840104/
https://www.ncbi.nlm.nih.gov/pubmed/35164004
http://dx.doi.org/10.3390/molecules27030739

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840104/
https://www.ncbi.nlm.nih.gov/pubmed/35164004
http://dx.doi.org/10.3390/molecules27030739

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