Super-chilling maintains freshness of modified atmosphere-packaged Lateolabrax japonicus

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1932-1938

  Liu, Shu Lai ^a   Lu, Fei ^a   Xu, Xiao Bao ^a   Ding, Yu Ting ^a  

^a ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Chemical analysis; Colour ananlysis; H2S producing bacterial count; Lateolabrax japonicus; Modified atmosphere packaging; Myofibril fragmentation index; Preservation; Super chilling; Total viable mesophilic count

Indexed keywords

COLOUR ANANLYSIS; H2S-PRODUCING BACTERIAL COUNT; LATEOLABRAX JAPONICUS; MESOPHILIC; MODIFIED ATMOSPHERE; MYOFIBRIL FRAGMENTATION INDEX; PRESERVATION; SUPER-CHILLING;

BACTERIOLOGY; CHEMICAL ANALYSIS; CHEMICALS; COLOR; FISH; SCANDIUM;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); LATEOLABRAX JAPONICUS;

EID: 77956096201     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02362.x     Document Type: Article

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