Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loins

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Lauzon, Hélène L ^a   Magnússon, Hannes ^a   Sveinsdóttir, Kolbrún ^a   Gudjónsdóttir, María ^a   Martinsdóttir, Emilía ^a  

^a Matís ohf ^*  (Iceland)

Author keywords

Brining; Cod; MAP; Shelf life; Superchilling

Indexed keywords

BRINE; CARBON DIOXIDE; FOOD PRESERVATIVE; INORGANIC SALT; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; ATLANTIC COD; BACTERIAL COUNT; BACTERIAL PHENOMENA AND FUNCTIONS; CHEMISTRY; COLD; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GRAM NEGATIVE ANAEROBIC BACTERIA; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; ODOR; PHOTOBACTERIUM; PIGMENTATION; PSEUDOMONAS; PSYCHROBACTER; QUALITY CONTROL; SEA FOOD; TASTE; TIME;

ANIMALS; BACTERIAL PHYSIOLOGICAL PHENOMENA; CARBON DIOXIDE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; GADUS MORHUA; HUMANS; ODORS; PHOTOBACTERIUM; PIGMENTATION; PSEUDOMONAS; PSYCHROBACTER; QUALITY CONTROL; SALTS; SEAFOOD; SULFUR-REDUCING BACTERIA; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS); GADUS MORHUA; PHOTOBACTERIUM;

EID: 70350146601     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01200.x     Document Type: Article

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