Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 451-455

  Kamalakanth, C K ^a   Ginson, J ^a   Bindu, J ^a   Venkateswarlu, R ^a   Das, S ^a   Chauhan, O P ^b   Gopal, T K S ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Enterobacteriaceae; High pressure processing; K value; Sensory evaluation; Total plate count; Yellowfin tuna

Indexed keywords

ENTEROBACTERIACEAE; HIGH PRESSURE PROCESSING; K-VALUE; SENSORY EVALUATION; TOTAL PLATE COUNT; YELLOWFIN TUNA;

HIGH PRESSURE EFFECTS; INDUSTRY; MULTILAYER FILMS; PROCESSING; THERMAL PROCESSING (FOODS); VACUUM; VITAMINS;

FOOD STORAGE;

ENTEROBACTERIACEAE; SCOMBRIDAE; THUNNUS ALBACARES;

EID: 80054061011     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.06.001     Document Type: Article

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