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Use of Natural Preservatives in Seafood

  • Carmen A. Campos
  • Marcela P. Castro
  • Santiago P. Aubourg
  • Jorge Barros Velázquez
Chapter
Part of the Integrating Food Science and Engineering Knowledge into the Food Chain book series (ISEKI-Food, volume 7)

Abstract

Seafood products are known to be especially susceptible to both microbiological and biochemical spoilage pathways. Accordingly, efficient and hygienic preservation processes should be applied immediately after capture/slaughter to preserve product freshness and quality. The development of effective processing treatments to extend the shelf life of fresh fish products is a must.

Keywords

Lactic Acid Bacterium Freeze Storage Propyl Gallate Grape Seed Extract Rosemary Extract 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Carmen A. Campos
    • 1
  • Marcela P. Castro
    • 2
  • Santiago P. Aubourg
    • 3
  • Jorge Barros Velázquez
    • 4
    • 5
  1. 1.Departamento de Indusatrias, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos AiresBuenos AiresArgentina
  2. 2.Universidad Nacional del Chaco Austral , ComandanteP.R. Sáenz PeñaArgentina
  3. 3.Instituto de Investigaciones Marinas de Vigo (CSIC)Vigo, PontevedraSpain
  4. 4.Department of Analytical Chemistry, Nutrition and Food Science , LHICA, School of Veterinary SciencesUniversity of Santiago de CompostelaLugoSpain
  5. 5.Laboratory of Biotechnology, College of PharmacyUniversity of Santiago de CompostelaSantiagoSpain

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