Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage

Cold plasma (CP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, CP can cause quality deterioration in sensitive matrices, such as fish products. This research aimed to evaluate the effect of CP treatment obtained using different g...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Silvia Tappi, Lorenzo Nissen, Ana Cristina De Aguiar Saldanha Pinheiro, Fabio D’Elia, Flavia Casciano, Giorgia Antonelli, Elena Chiarello, Francesca Soglia, Giulia Baldi, Filippo Capelli, Andrea Gianotti, Alessandra Bordoni, Massimiliano Petracci, Francesco Capozzi, Marco Dalla Rosa, Pietro Rocculi
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2025-04-01
سلاسل:	Foods
الموضوعات:	shelf life non-thermal processing lipid oxidation protein oxidation sensory acceptability
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/14/9/1443
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!