Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)

Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)

The present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force, lipid oxidation levels, total viable counts (TVC...

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Bibliographic Details
Main Authors: Xin Zhao, Zehua Zhang, Zhenkun Cui, Tatiana Manoli, Han Yan, Hao Zhang, Galina Shlapak, Alina Menchynska, Anastasiia Ivaniuta, Nataliia Holembovska
Format: Article
Language:English
Published: HACCP Consulting 2022-04-01
Series:Potravinarstvo
Subjects:
sous-vide cooking
squid
storage period
blue light sterilization
quality changes
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731

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