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BACKGROUNDSeafood preservation and its shelf life prolongation are two of the main issues in the seafood industry. As a result, and in view of market globalization, research has been triggered in this direction by applying several techniques such as modified atmosphere packaging (MAP), vacuum packaging (VP) and active packaging (AP). However, seafood such as octopus, cuttlefish and others have not...
Fresh rocket “Eruca Sativa” and lettuce “Lollo Verde” leaves were stored with the addition of olive oil and wine vinegar “Aceto balsamico di Modena” under modified atmosphere packaging (MAP) (5% O 2 /10% CO 2 /85% N 2 for MAP A and 2% O 2 /5% CO 2 /93% N 2 for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical...
Anthotyros is a type of low fat cheese produced from a mixture of sheep and goat milk. Anthotyros cheese in Crete is produced from the whey of hard cheese such as kefalotyri and graviera. Anthotyros is a cheese which comes from the myzithra cheese (whey) dehydration. The dehydrated anthotyros’ physicochemical properties are moisture content of 35%, fat content in dry matter of 55% and low concentration...
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