Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality
Beatriz Martínez,
Marcos Trigo,
Alicia Rodríguez
et al.
Abstract:Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a … Show more
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