The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines

We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and...

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Detalles Bibliográficos
Autores principales: Reblová, Zuzana, Aubourg, Santiago P., Pokorný, Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265563/
https://www.ncbi.nlm.nih.gov/pubmed/35804805
http://dx.doi.org/10.3390/foods11131987

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265563/
https://www.ncbi.nlm.nih.gov/pubmed/35804805
http://dx.doi.org/10.3390/foods11131987

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