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EnglishThe application of sous vide technology was investigated to extend the shelf-life and give added value to the Mediterranean mussels cultivated in the North Adriatic Sea. Mussels exhibited marked seasonal variation in terms of nutritional and technological attitudes to processing. Sous vide packaging resulted able to extend the shelf-life of live mussels and the sous vide cook and chill ensured the microbiological quality and preserved the qualitative attributes of the mussels as assessed by chemical and sensory analysis
| Titolo: | Quality traits of Mediterranean mussels (Mytilus galloprovincialis) and valorization of the product through sous vide technologies |
| Autori: | |
| Data di pubblicazione: | 22-mar-2013 |
| Citazione: | Quality traits of Mediterranean mussels (Mytilus galloprovincialis) and valorization of the product through sous vide technologies / Tiziana Bongiorno - Milano : Università degli studi di Milano. , 2013 Mar 22. ((24. ciclo |
| Abstract: | The application of sous vide technology was investigated to extend the shelf-life and give added value to the Mediterranean mussels cultivated in the North Adriatic Sea. Mussels exhibited marked seasonal variation in terms of nutritional and technological attitudes to processing. Sous vide packaging resulted able to extend the shelf-life of live mussels and the sous vide cook and chill ensured the microbiological quality and preserved the qualitative attributes of the mussels as assessed by chemical and sensory analysis |
| Handle: | http://hdl.handle.net/11390/1132245 |
| Appare nelle tipologie: | 8.2 Tesi di Dottorato (OpenUniud) |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 10990_181_FRONTESPIZIO-PhDBongiorno.pdf | Tesi di dottorato | Non specificato | Open Access Visualizza/Apri | |
| 10990_181_PhDBongiorno.pdf | Tesi di dottorato | Non specificato | Open Access Visualizza/Apri |
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