Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets

Journal of Food Engineering

Volumn 105, Issue 3, 2011, Pages 429-435

  Torrieri, Elena ^a   Carlino, Pier Antimo ^a   Cavella, Silvana ^a   Fogliano, Vincenzo ^a   Attianese, Ilaria ^a,b   Buonocore, Giovanna Giuliana ^b   Masi, Paolo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Active film; Antioxidant; MAP; Shelf life; Tuna fish

Indexed keywords

ACTIVE FILM; ACTIVE PACKAGING; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; BLUEFIN TUNA; COMBINED EFFECT; CRITICAL QUALITY; CRYSTALLINITY DEGREE; FAT OXIDATION; GAS COMPOSITIONS; HAEMOGLOBINS; IN-VITRO; LIPID OXIDATION; MATRIX; MODIFIED ATMOSPHERE; OXYGEN PERMEABILITY; PROTECTIVE EFFECTS; RELEASE KINETICS; SHELF-LIFE; TOCOPHEROL CONCENTRATION; TUNA FISH;

GAS PERMEABLE MEMBRANES; OXIDATION; OXYGEN; PLANTS (BOTANY); PLASTIC FILMS;

MODIFIED ATMOSPHERE PACKAGING;

SCOMBRIDAE; THUNNUS THYNNUS;

EID: 79955465814     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.038     Document Type: Article

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