The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins§

The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins§

The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosemary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage...

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Bibliographic Details
Main Authors: Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad
Format: Article
Language:English
Published: University of Zagreb 2019-01-01
Series:Food Technology and Biotechnology
Subjects:
Atlantic mackerel
sous-vide cooking
antioxidants
chilled storage
protein carbonylation
Online Access:https://hrcak.srce.hr/file/326526

Internet

https://hrcak.srce.hr/file/326526

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