Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2764-2771

  Rodriguez O ^a   Barros Velazquez J ^a   Ojea, A ^a   Pineiro C ^b   Aubourg, S P ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Microbiological activity; Proteolysis; Sensory analysis; Shelf life; Turbot

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; NEGIBACTERIA; PANTOEA; PLESIOMONAS SHIGELLOIDES; PROTEUS VULGARIS; PSETTA; PSETTA MAXIMA; SCOPHTHALMUS MAXIMUS;

EID: 0346958138     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05802.x     Document Type: Article

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