Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

LWT

Volumn 46, Issue 1, 2012, Pages 217-223

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

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^c Cooperativa de Armadores del Puerto de Vigo ^*  (Spain)

Author keywords

Fish; Icing systems; Microbial quality; Organic acids; Sensory quality; Storage

Indexed keywords

AEROBIC BACTERIA; ENERGY STORAGE; FISH; FOOD STORAGE; ORGANIC ACIDS; SENSORY ANALYSIS;

ACID MIXTURES; CONTROL BATCH; ICING CONDITIONS; MICROBIAL QUALITY; MICROBIOLOGICAL QUALITY; NATURAL PRESERVATIVES; SENSORY QUALITIES; TRIMETHYLAMINE;

ASCORBIC ACID;

BACTERIA (MICROORGANISMS); LEPIDORHOMBUS WHIFFIAGONIS; LOPHIUS PISCATORIUS; MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

EID: 83955165867     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.003     Document Type: Article

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