Chemical-based methodologies to extend the shelf life of fresh fish: a review

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere...

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Detalhes bibliográficos
Autor principal: Amaral, Renata A. (author)
Outros Autores: Pinto, Carlos A. (author), Lima, Vasco (author), Tavares, Jéssica (author), Martins, Ana P. (author), Fidalgo, Liliana G. (author), Silva, Ana M. (author), Gil, Maria M. (author), Teixeira, Paula (author), Barbosa, Joana (author), Barba, Francisco J. (author), Saraiva, Jorge A. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Fresh fish
Spoilage
Organic acids
Natural extracts
Vacuum packaging
Modified atmosphere packaging
Active packaging
Texto completo:http://hdl.handle.net/10400.8/7389
País:Portugal
Oai:oai:iconline.ipleiria.pt:10400.8/7389

Texto Completo

http://hdl.handle.net/10400.8/7389

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