Volatilome of Chill-Stored European Seabass (<i>Dicentrarchus labrax</i>) Fillets and Atlantic Salmon (<i>Salmo salar</i>) Slices under Modified Atmosphere Packaging

Volatilome of Chill-Stored European Seabass (<i>Dicentrarchus labrax</i>) Fillets and Atlantic Salmon (<i>Salmo salar</i>) Slices under Modified Atmosphere Packaging

Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European...

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Bibliographic Details
Main Authors: Athanasios Kritikos, Ioanna Aska, Sotirios Ekonomou, Athanasios Mallouchos, Foteini F. Parlapani, Serkos A. Haroutounian, Ioannis S. Boziaris
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Molecules
Subjects:
fish
seafood
modified atmosphere packaging
spoilage
shelf life
volatiles
Online Access:https://www.mdpi.com/1420-3049/25/8/1981

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