Effect of soluble CO 2 stabilization on the quality of fillets from farmed gilthead sea bream (Sparus aurata) and European sea bass (Dicentrarchus labrax)

Journal of Aquatic Food Product Technology

Volumn 17, Issue 4, 2008, Pages 342-366

  Mendes, Rogério ^a   Gonçalves, Amparo ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

Author keywords

carbon dioxide; chill storage; quality changes; sea bass; sea bream; Soluble gas stabilization

Indexed keywords

ACTIVE PACKAGING; CHILLED STORAGE; CONTROL SAMPLES; DICENTRARCHUS LABRAX; EUROPEAN SEA BASS; GILTHEAD SEABREAM; MICROBIOLOGICAL ANALYSIS; PH VALUE; QUALITY CHANGE; SEA BASS; SEA BREAM; SHELF LIFE; STORAGE PERIODS;

CARBON DIOXIDE; FOOD PRESERVATION; STABILIZATION;

QUALITY CONTROL;

EID: 84864841873     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850802369187     Document Type: Article

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