DOI: 10.1039/d6ra07474j ISSN: 2046-2069
Comprehensive control of quality deterioration and shelf-life extension in sous-vide mussels using a nanoemulsion–liquid smoke hurdle approach
Demet Kocatepe, Bengunur Corapci, Bayram Köstekli, Can Okan Altan, Sonay Başkan, Meryem Yeşim ÇelikA nanoemulsion–liquid smoke hurdle approach significantly inhibits microbial growth, reduces lipid oxidation, and extends the shelf life of sous-vide cooked mussels during refrigerated storage.