The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins
The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosemary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | https://hrcak.srce.hr/file/326526 |