Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus)

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 821-826

  Mbarki, Raouf ^a   Ben Miloud, Najla ^b   Selmi, Salah ^a   Dhib, Soukeina ^b   Sadok, Saloua ^a  

^a INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

^b Centre National des Sciences et Technologies Nucleaires Tunis   (Tunisia)

Author keywords

Chilling; Consumer; Irradiation; Mackerel; Quality changes

Indexed keywords

BIOGENIC AMINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CONSUMER; FOOD IRRADIATION; FOOD PACKAGING; FREEZING; GAMMA RADIATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PERCIFORMES; QUALITY CONTROL; RADIATION EXPOSURE; RADIATION RESPONSE; SAFETY; SEA FOOD; STANDARD; TASTE; TIME; VACUUM;

ANIMALS; BACTERIA; BIOGENIC AMINES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD IRRADIATION; FOOD PACKAGING; GAMMA RAYS; HUMANS; PERCIFORMES; QUALITY CONTROL; REFRIGERATION; SEAFOOD; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; VACUUM;

PSEUDOMONAS; RASTRELLIGER; SCOMBER JAPONICUS; STAPHYLOCOCCUS;

EID: 70349778614     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.05.008     Document Type: Article

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