The spoilage flora of vacuum-packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4°C or 8°C

International Journal of Food Microbiology

Volumn 45, Issue 2, 1998, Pages 135-142

  Lyhs, Ulrike ^a   Björkroth, Johanna ^a   Hyytiä, Eija ^a   Korkeala, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Cold smoking; Fish; NaCl; Nitrate; Nitrite; Spoilage; Vacuum packaging

Indexed keywords

POTASSIUM NITRATE; SODIUM NITRATE;

ARTICLE; BACTERIUM IDENTIFICATION; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; PSEUDOMONAS AERUGINOSA; RAINBOW TROUT; SERRATIA;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; FISH PRODUCTS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; NITRATES; ONCORHYNCHUS MYKISS; POTASSIUM COMPOUNDS; REFRIGERATION; SMELL; SODIUM CHLORIDE; SODIUM NITRITE; TASTE;

EID: 0344820726     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00160-3     Document Type: Article

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