Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing

The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (−18 °C for up to 6 months) of whole Atlantic horse mackerel (...

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Bibliographic Details
Main Authors: Lucía Méndez, Bin Zhang, Santiago P. Aubourg
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/12/12/2298