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...
Main Authors: | , , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2022-04-01
|
Series: | Potravinarstvo |
Subjects: | |
Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731 |