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Minimally processed filleted cod.

Filetti di merluzzo minimamente trasformati e pronti al consumo.

Author(s) : FASANELLA L., MAENZA S., LOVINO R., et al.

Type of article: Article

Summary

Cod fillets were dipped in an acid-saline solution (20% lemon juice, 2% NaCl, blanched and cooled (4°C). Then, the fillets were coated with a mixture of extra virgin olive oil and lemon juice (ratio 2:1). Later, they were packaged in ordinary atmosphere and stored in a cold room at a temperature of 3 plus or minus 1°C. All analytical determinations carried out have allowed to define the good quality of the cod fillets for up to 7 days of storage.

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Pages: pp. 30-36

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Details

  • Original title: Filetti di merluzzo minimamente trasformati e pronti al consumo.
  • Record ID : 2010-1532
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 49 - n. 502
  • Publication date: 2010/05

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