Volatilome of chill-stored European Seabass (Dicentrarchus labrax) fillets and Atlantic Salmon (Salmo salar) slices under modified atmosphere packaging
(2020)
Journal Article
Kritikos, A., Aska, I., Ekonomou, S., Mallouchos, A., Parlapani, F. F., Haroutounian, S. A., & Boziaris, I. S. (2020). Volatilome of chill-stored European Seabass (Dicentrarchus labrax) fillets and Atlantic Salmon (Salmo salar) slices under modified atmosphere packaging. Molecules, 25(8), 1981. https://doi.org/10.3390/molecules25081981
Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of vol... Read More about Volatilome of chill-stored European Seabass (Dicentrarchus labrax) fillets and Atlantic Salmon (Salmo salar) slices under modified atmosphere packaging.