Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling

International Journal of Food Science and Technology

Volumn 46, Issue 5, 2011, Pages 1021-1030

  Sanjuás Rey, Minia ^a   García Soto, Bibiana ^b   Barros Velázquez, Jorge ^a   Fuertes Gamundi, José R ^b   Aubourg, Santiago P ^c  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b Cooperativa de Armadores de Pesca del Puerto de Vigo ^*  (Spain)

^c INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Ascorbic; Citric; Dipping; Icing; Lactic; Lipid damage; Microbial activity; Micromesistius poutassou

Indexed keywords

ASCORBIC; CITRIC; DIPPING; ICING; LACTIC; LIPID DAMAGE; MICROBIAL ACTIVITIES; MICROMESISTIUS POUTASSOU;

CHILLING; FISH; LACTIC ACID; ORGANIC ACIDS; OXIDATION; QUALITY MANAGEMENT;

FATTY ACIDS;

MICROMESISTIUS POUTASSOU;

EID: 79954609208     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02565.x     Document Type: Article

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