Preservative Effect on Canned Mackerel (<i>Scomber colias</i>) Lipids by Addition of Octopus (<i>Octopus vulgaris</i>) Cooking Liquor in the Packaging Medium
The preservative properties of waste liquor obtained from octopus (<i>Octopus vulgaris</i>) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/3/739 |