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Effects of novel modified atmosphere packaging on lipid quality and stability of sardine ( Sardina pilchardus ) fillets
Author(s) -
Aguiar Saldanha Pinheiro Ana Cristina,
Tappi Silvia,
Patrignani Francesca,
Lanciotti Rosalba,
Romani Santina,
Rocculi Pietro
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14747
Subject(s) - sardine , modified atmosphere , lipid oxidation , food science , chemistry , shelf life , hydrolysis , oxidative phosphorylation , fishery , biochemistry , biology , antioxidant , fish <actinopterygii>
The use of unconventional gas mixtures for MAP of sardine fillets was investigated. Despite a significant increase in the microbiological shelf‐life obtained using argon, only a slight improvement was observed for fat oxidation indexes.