Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2011-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1343 |