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 rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage....
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065352 |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 2 ; str. 191-199 |
| Glavni autori: | Cropotova, Jana (Author), Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.02.19.6032 Hrčak Food technology and biotechnology (Online) |