ArticleFood science & nutrition2026
The Sensory, Chemical and Microbiological Quality of Sous-Vide Cooked Sea Bass (
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
This study investigated the sensory, chemical, and microbiological quality characteristics of liquid smoke-flavored sea bass fillets cooked sous vide at three different temperatures (60°C, 65°C, and 70°C) for 20 min and stored at 2°C ± 1°C for 32 days. The aw value, which is 0.985 in fresh fish, remained unchanged in the SV
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