ArticleFoods (Basel, Switzerland)2026
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata.
Article in Foods (Basel, Switzerland), 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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10 authors.
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Abstract
This study investigated the quality stability of a ready-to-eat swordfish-based gourmet product, "swordfish caponata," during refrigerated storage (2-3 °C) for 15 days, with the goal of extending its current 10-day shelf life. Although spoilage and pathogenic microorganisms were initially present in the raw materials, their levels remained below detectable limits in the finished product throughout storage. Physicochemical parameters showed only minor changes in color (L* ≈ 49, a* ≈ 11, b* ≈ 24) and soluble solids concentration (≈20 °Brix). The pH rose slightly from 3.95 to 4.12, and titratable acidity increased from 1.00 to 2.00 mL NaOH/10 g. Water activity remained high (a
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