Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

Food Science and Technology International

Volumn 18, Issue 3, 2012, Pages 261-269

  Shakila, R Jeya ^a   Raj, B Edwin ^a   Felix, N ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

Farmed cobia; fish curry; hot filled technology process; microbial safety; refrigerated storage; shelf life; sous vide cook chilled process

Indexed keywords

FARMED COBIA; HOT FILLED TECHNOLOGY PROCESS; MICROBIAL SAFETY; REFRIGERATED STORAGES; SHELF LIFE; SOUS VIDE COOK CHILLED PROCESS;

LACTIC ACID; TECHNOLOGY; UNSATURATED FATTY ACIDS;

FISH;

BACILLI (CLASS); BACTERIA (MICROORGANISMS); CLOSTRIDIA; RACHYCENTRON CANADUM; SALMONELLA; STAPHYLOCOCCUS;

FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; FOOD CONTROL; FOOD STORAGE; FREEZING; MEAT; METHODOLOGY; MICROBIOLOGY; PERCIFORMES; PH;

ANIMALS; COOKING; FATTY ACIDS; FOOD MICROBIOLOGY; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; MEAT; PERCIFORMES; REFRIGERATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84862297770     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211415177     Document Type: Article

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