Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood—A Review
Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/9/1499 |