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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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dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Fernández Segovia, Isabel es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Serra Belenguer, Juan Antonio es_ES
dc.date.accessioned 2016-12-21T14:23:43Z
dc.date.available 2016-12-21T14:23:43Z
dc.date.issued 2011-05
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/75567
dc.description.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 or 50% NaCl-50% KCl, then smoked, and packaged in air, vacuum, or modified atmosphere. Chemical, microbial, and sensory analyses were periodically carried out during cold storage. In general, partial sodium replacement did not affect total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid, microbial counts, or sensory scores. However, the formation of histamine, putrescine, and cadaverine was delayed by using the mixture of salts. Vacuum and modified atmosphere packaging increased samples shelf life compared with air. © 2010 Elsevier Ltd. es_ES
dc.description.sponsorship The revision of this paper was funded by the Universidad Polltecnica de Valencia, Spain. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Modified atmosphere es_ES
dc.subject Partial sodium replacement es_ES
dc.subject Shelf life es_ES
dc.subject Smoked sea bass es_ES
dc.subject Vacuum packaging es_ES
dc.subject Sea bass es_ES
dc.subject Chemical analysis es_ES
dc.subject Cold storage es_ES
dc.subject Sodium chloride es_ES
dc.subject Vacuum es_ES
dc.subject Packaging es_ES
dc.subject Dicentrarchus labrax es_ES
dc.subject Serranidae es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2010.11.030
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.lwt.2010.11.030 es_ES
dc.description.upvformatpinicio 917 es_ES
dc.description.upvformatpfin 923 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 44 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 40018 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES


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