The creation of new long-life fish-based products is very important to the promotion of fish consumption and reducing food waste. Researchers from the University of Udine, in collaboration with the Friultrota Srl ​​company, a project partner, have created a new product based on smoked sea bass fillet, preserved in a protected atmosphere using biological methods.

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ANALYSIS OF THE BIOPROTECTIVE POTENTIAL OF LACTIC ACID BACTERIA TO IMPROVE THE SHELF-LIFE OF FRESH SEA BASS AND SEA BREAM PACKAGED UNDER VACUUM AND STORED AT 6 ± 2 °C

Giuseppe Comi, Lucilla Iacumin, Michela Pellegrini

COLD-SMOKED SEA BASS, A NEW PRODUCT PACKAGED UNDER VACUUM AND STORED AT 6 ± 2°

Giuseppe Comi, Lucilla Iacumin, Michela Pellegrini