Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shel...

Descripción completa

Detalles Bibliográficos
Autores principales: Alexi, Niki, Sfyra, Konstantina, Basdeki, Eugenia, Athanasopoulou, Evmorfia, Spanou, Aikaterini, Chryssolouris, Marios, Tsironi, Theofania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318255/
https://www.ncbi.nlm.nih.gov/pubmed/35885260
http://dx.doi.org/10.3390/foods11142017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318255/
https://www.ncbi.nlm.nih.gov/pubmed/35885260
http://dx.doi.org/10.3390/foods11142017

Ejemplares similares