Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

The present research addresses the quality loss in two different ready-to-eat (RTE) seafoods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL) and hake roe foods which were refrigerated (4°C) for up to 35 and 71 days, respectively. Both foods showed a signifi...

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Bibliographic Details
Main Authors: P. Pourashouri, M. J. Chapela, M. Atanassova, A. G. Cabado, J. M. Vieites, S. P. Aubourg
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2013-03-01
Series:Grasas y Aceites
Subjects:
colour
hake roe
lipid damage
microbial activity
refrigeration
tuna muscle
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1403

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