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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor BOLAT,Yıldız (1) DEMIRAYAK,Melek (1) GENÇ,İsmail Yüksel (1) TUNCA,Yazgülü (1) Palavra-chave Dicentrarchus labrax (1) Quality (1) Seafood (1) Shelf-life (1) Sous-vide (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions Ciênc. Tecnol. Aliment. BOLAT,Yıldız; GENÇ,İsmail Yüksel; TUNCA,Yazgülü; DEMIRAYAK,Melek. Abstract The study was conducted to evaluate the effect of ground laurel and curcuma on the quality changes (microbiological, chemical and sensory) of sous-vide processed gutted and vacuum packaged sea bass under refrigerated temperatures (+3°C). Sea bass samples were gutted and divided into 3 groups namely control (C), laurel added samples (LS) and curcuma added samples (CS) and 30 fish were used for each treatment group. Samples were stored under refrigerated (3 ± 1 °C) conditions for 60 days. Control group was vacuum packed and sous –vide processed and stored under chilled conditions while laurel and curcuma were added as a seasoning for the other groups. During the storage time the counts of total mesophilic aerobic bacteria (TMAB), total... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sous-vide; Seafood; Quality; Shelf-life; Dicentrarchus labrax. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500159 Registros recuperados: 1 Primeira ... 1 ... Última

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