Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Speranza, B ^a   Corbo, M R ^a   Conte, A ^a   Sinigaglia, M ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Cephalopods; Fish fillets; Modified atmosphere packaging; Ready to cook seafood; Shelf life

Indexed keywords

HYDROGEN SULFIDE;

ADULT; ANIMAL; ARTICLE; BACTERIAL PHENOMENA AND FUNCTIONS; CEPHALOPOD; COMPARATIVE STUDY; FAST FOOD; FISH; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; QUALITY CONTROL; REPRODUCIBILITY; SEA FOOD; SENSATION; STATISTICAL MODEL; TIME; ANALYSIS; PROCEDURES; YOUNG ADULT;

ADULT; ANIMALS; BACTERIAL PHYSIOLOGICAL PHENOMENA; DECAPODIFORMES; FAST FOODS; FISHES; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HUMANS; HYDROGEN SULFIDE; HYDROGEN-ION CONCENTRATION; MODELS, STATISTICAL; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SEAFOOD; SENSATION; TIME FACTORS; YOUNG ADULT;

CEPHALOPODA; RASTRELLIGER; REXEA SOLANDRI; SEPIIDAE;

EID: 70449463408     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01369.x     Document Type: Article

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