메뉴 건너뛰기




Volumn 18, Issue 3, 2011, Pages

Effect of different packaging materials on the shelf life of modified atmosphere packaged red tilapia (Oreochromis mossambica) fillets

Author keywords

Fillet; Modified atmosphere packaging; Packaging materials; Red tilapia; Shelf life

Indexed keywords

OREOCHROMIS; OREOCHROMIS MOSSAMBICUS; TILAPIA;

EID: 79956042324     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)

References (15)
  • 1
    • 0004202155 scopus 로고
    • th edn. Arlinton: Association of Official Analytical Chemist
    • th edn. Arlinton: Association of Official Analytical Chemist.
    • (1990) Official methods of analysis
  • 2
    • 84985232895 scopus 로고
    • Shelf-life studies on carbon dioxide packaged finfish from the Gulf of Mexico
    • Banks, H., Nickelson, R. and Finne, G. 1980. Shelf-life studies on carbon dioxide packaged finfish from the Gulf of Mexico. Journal of Food Science 45: 157-162.
    • (1980) Journal of Food Science , vol.45 , pp. 157-162
    • Banks, H.1    Nickelson, R.2    Finne, G.3
  • 4
    • 84964321158 scopus 로고
    • Microbiological aspects of modified atmosphere packaging technology. A review
    • Farber, J. M. 1991. Microbiological aspects of modified atmosphere packaging technology. A review. Journal of Food Protection 54: 58-70.
    • (1991) Journal of Food Protection , vol.54 , pp. 58-70
    • Farber, J.M.1
  • 5
    • 67349190329 scopus 로고    scopus 로고
    • Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging
    • Fernandez, K., Aspe, E and Roeckel, M. 2009. Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control 20:1036-1042.
    • (2009) Food Control , vol.20 , pp. 1036-1042
    • Fernandez, K.1    Aspe, E.2    Roeckel, M.3
  • 6
    • 75149142225 scopus 로고    scopus 로고
    • Scaling up parameters for shelf life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging
    • Fernandez, K., Aspe, E. and Roeckel, M. 2010. Scaling up parameters for shelf life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging. Food Control 21: 857-862.
    • (2010) Food Control , vol.21 , pp. 857-862
    • Fernandez, K.1    Aspe, E.2    Roeckel, M.3
  • 8
    • 0000013630 scopus 로고
    • Rapid determination of fish freshness by evaluation of ATP degradation reflected in K-value
    • Malle, P. and Isabelle, L.P. 1992. Rapid determination of fish freshness by evaluation of ATP degradation reflected in K-value. Sciences Des Aiments 12: 257-269.
    • (1992) Sciences Des Aiments , vol.12 , pp. 257-269
    • Malle, P.1    Isabelle, L.P.2
  • 9
    • 0001593385 scopus 로고
    • Selected chemical and microbiological changes in refrigerated pork stored in carbon dioxide and oxygen enriched atmosphere
    • Ordonez, J.A., Pablo, B., Castro, B.F., Asensio, M.A. and Sanz, B. 1991. Selected chemical and microbiological changes in refrigerated pork stored in carbon dioxide and oxygen enriched atmosphere. Journal of Agricultural and Food Chemistry 39: 668-672.
    • (1991) Journal of Agricultural and Food Chemistry , vol.39 , pp. 668-672
    • Ordonez, J.A.1    Pablo, B.2    Castro, B.F.3    Asensio, M.A.4    Sanz, B.5
  • 10
    • 0242456051 scopus 로고    scopus 로고
    • The effect of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)
    • Ozogul, F., Polat, A. and Ozogul, Y. 2004. The effect of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85(1): 49-57.
    • (2004) Food Chemistry , vol.85 , Issue.1 , pp. 49-57
    • Ozogul, F.1    Polat, A.2    Ozogul, Y.3
  • 11
    • 34548137745 scopus 로고    scopus 로고
    • Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package
    • Rotabakk, B. T., Lekang, O.I. and Sivertvik, M. 2008. Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package. Journal of Food Engineering 84(3): 499-515.
    • (2008) Journal of Food Engineering , vol.84 , Issue.3 , pp. 499-515
    • Rotabakk, B.T.1    Lekang, O.I.2    Sivertvik, M.3
  • 13
    • 0008023199 scopus 로고
    • The biodeterioteration of certain proteinaceous foodstuffs at chill temperatures
    • Amsterdam: Federation of European Biochemical Societies. North-Holland Pub. Co
    • Shewan, J.M. 1974. The biodeterioteration of certain proteinaceous foodstuffs at chill temperatures. In: Industrial Aspects of Biochemistry. Amsterdam: Federation of European Biochemical Societies. North-Holland Pub. Co..
    • (1974) Industrial Aspects of Biochemistry
    • Shewan, J.M.1
  • 14
    • 33750478663 scopus 로고    scopus 로고
    • The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua)
    • Sivertsvik, M. 2007. The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua). Food Science and Technology 40(3): 430-438.
    • (2007) Food Science and Technology , vol.40 , Issue.3 , pp. 430-438
    • Sivertsvik, M.1
  • 15
    • 84986518870 scopus 로고
    • Effect of elevated CO2 atmosphere storage of freshwater crayfish (Pacifastacus leniusculus)
    • Wang, M.Y. and Brown W.O. 1983. Effect of elevated CO2 atmosphere storage of freshwater crayfish (Pacifastacus leniusculus). Journal of Food Science 48: 158-162.
    • (1983) Journal of Food Science , vol.48 , pp. 158-162
    • Wang, M.Y.1    Brown, W.O.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.