Effect of modified atmosphere packaging using different CO2 and N2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1828-1836

  Provincial, Laura ^a   Gil, Mario ^a   Guillén, Elena ^a   Alonso, Verónica ^a   Roncalés, Pedro ^a   Beltrán, Jose A ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Colour; Dicentrarchus labrax; Farmed fish; Fish fillets quality; Oxidation; Protective atmosphere; Sensory evaluation; Shelf life

Indexed keywords

COLOUR; DICENTRARCHUS LABRAX; FARMED FISH; FISH FILLETS QUALITY; SENSORY EVALUATION; SHELF-LIFE;

CARBON DIOXIDE; CHEMICAL ANALYSIS; FISH; FOOD PROCESSING; OXIDATION; PROTECTIVE ATMOSPHERES;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 77956129652     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02341.x     Document Type: Article

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