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

Quality traits of Mediterranean mussels (Mytilus galloprovincialis) and valorization of the product through sous vide technologies / Tiziana Bongiorno - Udine. , 2013 Mar 22. 24. ciclo

Quality traits of Mediterranean mussels (Mytilus galloprovincialis) and valorization of the product through sous vide technologies

Bongiorno, Tiziana
2013-03-22

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
22-mar-2013
Mussels; Sous vide cooking; Sous vide packaging; North Adriatic Sea; Shelf-life
Quality traits of Mediterranean mussels (Mytilus galloprovincialis) and valorization of the product through sous vide technologies / Tiziana Bongiorno - Udine. , 2013 Mar 22. 24. ciclo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1132245
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