Conference Abstract Book

Laboratory of Food Chemistry & Technology School of Chemical Engineering National Technical University of Athens 7 th International Conference on Food Science & Technology: Innovation and Sustainability challenges, 8–9 November, Athens, Greece 18 Lipid oxidation : ❑ Slight increase in oxidation during storage (<1.6 mg MDA /kg) ❑ More pronounced changes in the uncoated samples Colour changes : ❑ No clear trend was observed regarding the effect of coating, temperature, or time on color changes ❑ ΔΕ values remained low during storage Texture : ❑ No clear trend was observed regarding the effect of coating, temperature, or time on texture Lipid oxidation Colour changes Hardness Cohessiveness Results Effect of coating on physicochemical properties of fish croquette during storage