Preservative Effect on Canned Mackerel (<i>Scomber colias</i>) Lipids by Addition of Octopus (<i>Octopus vulgaris</i>) Cooking Liquor in the Packaging Medium

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...

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Bibliographic Details
Main Authors: José M. Malga, Marcos Trigo, Beatriz Martínez, Santiago P. Aubourg
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Molecules
Subjects:
<i>octopus vulgaris</i>
cooking liquor
<i>scomber colias</i>
canning
packaging medium
lipid hydrolysis
Online Access:https://www.mdpi.com/1420-3049/27/3/739

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