Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)
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چکیده
منابع مشابه
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the r...
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Dimitrios M. Kariotoglou and Sofia K. Mastronicolis Food Chemistry Laboratory, Department of Chemistry, University of Athens, Panepistimiopolis Zografou, Athens 15771, Greece Z. Naturforsch. 53c, 888-896 (1998); received March 27/May 14, 1998 Phospholipids, Phosphonolipids, Mytilus galloprovincialis, Mussels, Food Analysis One of the possible roles of phosphonolipids is that they have a contrib...
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ژورنال
عنوان ژورنال: LWT
سال: 2018
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2017.12.005