Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets

Journal of Applied Microbiology

Volumn 99, Issue 6, 2005, Pages 1294-1302

  Altieri, Cecilia ^a,b   Speranza, B ^a   Del Nobile, M A ^a   Sinigaglia, M ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Department of Food Science ^*  (Italy)

Author keywords

Bifidobacteria; Biopreservation; Fresh fish; Shelf life

Indexed keywords

DIGITAL STORAGE; FISH; FOOD PRESERVATION; FOOD STORAGE; PHENOLS; SPOILAGE;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM; BIOPRESERVATION; BIOPRESERVATIVE; FISH SAMPLES; FISH SPOILAGES; FRESH FISH; MICROBIOLOGICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; SHELF LIFE;

BACTERIA;

BIOLOGICAL MARKER; PRESERVATIVE; THYMOL;

FOOD STORAGE;

ANOXIA; ARTICLE; ATMOSPHERE; BIFIDOBACTERIUM; CONSUMER; CONTROLLED STUDY; FISH; FOOD PRESERVATION; FOOD SAFETY; FOOD SPOILAGE; FOOD STORAGE; HYGIENE; HYPOXIA; NONHUMAN; PHOTOBACTERIUM PHOSPHOREUM; PSEUDOMONAS; SHELF LIFE; STORAGE TEMPERATURE; TECHNIQUE; VACUUM;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM; PHOTOBACTERIUM PHOSPHOREUM; PLEURONECTES PLATESSA; PSEUDOMONAS;

EID: 28444456052     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02740.x     Document Type: Article

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