Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and <i>Latilactobacillus sakei</i> as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (<i>Dicentrarchus labrax</i>) and Sea Bream (<i>Sparus aurata</i>) Stored at 6 ± 2 °C

Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and <i>Latilactobacillus sakei</i> as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (<i>Dicentrarchus labrax</i>) and Sea Bream (<i>Sparus aurata</i>) Stored at 6 ± 2 °C

Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, are fast and depend on rearing, harvesting, slaughte...

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Bibliographic Details
Main Authors: Lucilla Iacumin, Am Stefania Jayasinghe, Michela Pellegrini, Giuseppe Comi
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Biology
Subjects:
fish
biopreservation
<i>Latilactobacillus sakei</i>
packaging
storage temperature
shelf-life
Online Access:https://www.mdpi.com/2079-7737/11/2/217

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