Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Food Research International

Volumn 37, Issue 8, 2004, Pages 749-757

  Rodríguez, Óscar ^a   Losada, Vanesa ^b   Aubourg, Santiago P ^b   Barros Velázquez, Jorge ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Chilled storage; Hake; Microbiological quality; Sensory quality; Shelf life; Slurry ice

Indexed keywords

BACTERIA; MICROBIOLOGY; NITROGEN; ODORS; PH EFFECTS; SENSORY PERCEPTION; SLURRIES;

PROTEOLYTIC BACTERIA; SLURRY ICE;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); GADIFORMES; MERLUCCIUS; MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

EID: 3142670921     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.03.008     Document Type: Article

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