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Utilisation du chitosan pour préserver la qualité des filets de bar de mer (Dicentrarchus labrax) frais.

Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax).

Auteurs : REALE A., TREMONTE P., SUCCI M., et al.

Type d'article : Article

Résumé

In the last years, the food industry has been called to satisfy different market demands, including the guaranteeing safety in foods, the application of "mild" technologies, the absence of chemical additives and the short times of preparation. On these bases, this work is aimed at the obtaining safe and fresh fillets of sea bass (Dicentrarchus labrax), which are ready to cook. For this purpose, the inhibiting action of chitosan was evaluated in combination with modified atmosphere packaging and different refrigerating temperatures. Results showed that 1% chitosan, associated with a modified atmosphere consisting of 40% CO2, 40% N2 and 20% O2, is able to preserve sensory and qualitative features of fresh sea bass fillets when stored at 2°C.

Documents disponibles

Format PDF

Pages : 13-20

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax).
  • Identifiant de la fiche : 30003823
  • Langues : Italien
  • Source : Industrie alimentari - vol. 50 - n. 516
  • Date d'édition : 09/2011

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