Search results for " cold smoking"

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The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

2019

This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as impro…

Antioxidantmedicine.medical_treatmentved/biology.organism_classification_rank.speciesantioxidants cold smoking Coryphaena hippurus dolphinfish shelf lifeShelf lifechemistry.chemical_compoundSettore AGR/20 - ZoocoltureCoryphaena hippurus ; cold smoking ; shelf life ; dolphinfish ; antioxidantsmedicineHalocnemum strobilaceumFood scienceSettore BIO/06 - Anatomia Comparata E CitologiaFillet (mechanics)CoryphaenabiologyCoryphaena hippurusChemistryved/biologybiology.organism_classificationMalondialdehydeantioxidantsPolyphenoldolphinfishshelf lifeFood Sciencecold smoking
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