Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2°C

Journal of Applied Microbiology

Volumn 92, Issue 4, 2002, Pages 790-799

  Emborg, J ^b   Laursen, B G ^b   Rathjen, T ^b   Dalgaard, P ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; FREEZING; THAWING;

BIOGENIC AMINES; C METHOD; FROZEN-THAWED; MICROBIAL SPOILAGE; MICROFLORAE; MODIFIED ATMOSPHERE; PHOTOBACTERIUM PHOSPHOREUM; SALMON SALMO SALAR; SHELF LIFE; SPECIFIC SPOILAGE ORGANISMS;

SPOILAGE;

BIOGENIC AMINE; HISTAMINE; TYRAMINE;

FOOD SCIENCE; MICROBIOLOGY;

ARTICLE; ATMOSPHERE; BACTERIUM IDENTIFICATION; CARNOBACTERIUM MALTAROMATICUM; CONTROLLED STUDY; FOOD STORAGE; FREEZING; KINETICS; MICROFLORA; NONHUMAN; PHOTOBACTERIUM PHOSPHOREUM; PREDICTION; SALMON; SHELF LIFE; TEMPERATURE; THAWING;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; CARNOBACTERIUM PISCICOLA; GADUS MORHUA; NEGIBACTERIA; PHOTOBACTERIUM; PHOTOBACTERIUM PHOSPHOREUM; PISCICOLA; POSIBACTERIA; SALMO; SALMO SALAR;

EID: 0036224708     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2002.01588.x     Document Type: Article

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