Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis
Nadia Stejskal, José Manuel Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Jorge Barros‐Velázquez, Santiago P. Aubourg
Topics & Concepts
Food scienceHakeMesophileChemistrySpirulina (dietary supplement)PreservativeActive packagingPolyunsaturated fatty acidFish productsMerluccius merlucciusLipid oxidationFood preservationFatty acidFish <Actinopterygii>Food packagingBiochemistryBiologyFisheryBacteriaRaw materialOrganic chemistryAntioxidantGeneticsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth