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Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

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Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

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Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM.; Serra Belenguer, JA. (2011). Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.). LWT - Food Science and Technology. 44(4):917-923. doi:10.1016/j.lwt.2010.11.030

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75567

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Title: Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl ...[+]
Subjects: Modified atmosphere , Partial sodium replacement , Shelf life , Smoked sea bass , Vacuum packaging , Sea bass , Chemical analysis , Cold storage , Sodium chloride , Vacuum , Packaging , Dicentrarchus labrax , Serranidae
Copyrigths: Cerrado
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2010.11.030
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2010.11.030
Thanks:
The revision of this paper was funded by the Universidad Polltecnica de Valencia, Spain.
Type: Artículo

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