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The present study provides a first approach on the employment of an icing medium including Fucus spiralis, an alga exhibiting antimicrobial and antioxidant activities, for the preservation of fish quality during chilled storage. For it, two different concentrations of a F. spiralis extract (0.67 and 2.50 g lyophilized alga L−1 aqueous solution; F-1 and F-2 batches, respectively) were tested as icing...
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