Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C

SIMPLE SUMMARY: A method of increasing the shelf life of gutted sea bass and sea bream packaged under vacuum and stored at 6 ± 2 °C (simulating supermarkets and consumer fridges) through the use of bioprotective starter cultures was studied. An increase in the shelf life up until 14 days was observe...

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Detalles Bibliográficos
Autores principales: Iacumin, Lucilla, Jayasinghe, Am Stefania, Pellegrini, Michela, Comi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869610/
https://www.ncbi.nlm.nih.gov/pubmed/35205084
http://dx.doi.org/10.3390/biology11020217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869610/
https://www.ncbi.nlm.nih.gov/pubmed/35205084
http://dx.doi.org/10.3390/biology11020217

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