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

Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, 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...

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Bibliographic Details
Main Authors: Niki Alexi, Konstantina Sfyra, Eugenia Basdeki, Evmorfia Athanasopoulou, Aikaterini Spanou, Marios Chryssolouris, Theofania Tsironi
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
quality index method
microbial spoilage
tetrad discrimination testing
sensory descriptive analysis
shelf life
freshness
Online Access:https://www.mdpi.com/2304-8158/11/14/2017

Internet

https://www.mdpi.com/2304-8158/11/14/2017

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