Combination effect of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in ice

Food Research International

Volumn 45, Issue 1, 2012, Pages 9-16

  Etemadian, Yasaman ^a   Shabanpour, Bahareh ^a   Mahoonak, Alireza Sadeghi ^a   Shabani, Ali ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Fish quality; Phosphate treatment; Rutilus frisii kutum; Shelf life; Vacuum packaging

Indexed keywords

AUTOLYTIC DEGRADATION; FISH MEAT; FOOD QUALITY; MICROBIAL COUNT; PHOSPHATE COMPOUNDS; PHOSPHATE TREATMENT; PRE-TREATMENT; PROTEIN DENATURATION; PSYCHROPHILIC BACTERIA; QUALITY PARAMETERS; RUTILUS FRISII KUTUM; SENSORY ANALYSIS; SHELF LIFE; SODIUM PYROPHOSPHATE; SODIUM TRIPOLYPHOSPHATE; SULFHYDRYL CONTENT; SYNERGISTIC EFFECT; TRIPOLYPHOSPHATES; VACUUM PACKAGING; WATER HOLDING CAPACITY;

BACTERIA; DETERIORATION; ELECTROPHORESIS; SODIUM; VACUUM;

MEATS;

BACTERIA (MICROORGANISMS); RUTILUS FRISII;

EID: 84855549744     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.026     Document Type: Article

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