Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets
The objective of the study was the kinetic modelling of the shelf-life of osmotically pre-treated fish during refrigerated and super-chilled storage. Fresh gilthead seabream (Sparus aurata) fillets were treated for 0–360 min at 15 °C in osmotic solutions 50:5 high dextrose equivalent maltodextrin:Na...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2017-01-01
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| Series: | Aquaculture and Fisheries |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X16300089 |