The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines
We studied how storing fresh sardines (<i>Sardina pilchardus</i>) 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 fo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/13/1987 |