6533b874fe1ef96bd12d616f

RESEARCH PRODUCT

Combination of Freezing, Low Sodium Brine and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Maria MorgheseConcetta Maria MessinaLaura La BarberaGiovanna FicanoRosaria ArenaAndrea Santulli

subject

0106 biological sciencesFish farmingFood spoilagefilletsShelf life01 natural scienceslow-salt productArticle0404 agricultural biotechnologyBriningAquacultureSettore AGR/20 - Zoocolture010608 biotechnologylcsh:ZoologyFood sciencesodium replacementlcsh:QL1-991Sea bassSettore BIO/06 - Anatomia Comparata E Citologialcsh:Veterinary medicineGeneral Veterinarybiology<i>Dicentrachus labrax</i>business.industryDicentrachus labraxfish quality04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceshelf-lifeaquacultureEnvironmental sciencelcsh:SF600-1100Animal Science and ZoologyDicentrarchusbusinessLow sodiumcold smoking

description

Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at &minus

yearjournalcountryeditionlanguage
2021-01-14Animals
10.3390/ani11010185https://www.mdpi.com/2076-2615/11/1/185