Effect of O2CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)

International Journal of Food Microbiology

Volumn 160, Issue 1, 2012, Pages 65-75

  Noseda, Bert ^a   Goethals, Joke ^a   De Smedt, Lies ^a   Dewulf, Jo ^a   Samapundo, Simbarashe ^a   Van Langenhove, Herman ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Crangon crangon; MAP; Microbial activity; Shelf life; SIFT MS; Volatile spoilage metabolites

Indexed keywords

AMINE; CARBON DIOXIDE; NITROGEN; OXYGEN; SULFUR; VOLATILE ORGANIC COMPOUND;

ARTICLE; ATMOSPHERE; CRANGON CRANGON; DESORPTION; FOOD PACKAGING; FOOD SPOILAGE; FOOD STORAGE; MASS SPECTROMETRY; MICROBIAL ACTIVITY; MICROBIAL GROWTH; NONHUMAN; OXYGEN CONCENTRATION;

ANIMALS; BACTERIA; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; CRANGONIDAE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; HUMANS; NITROGEN; OXYGEN; SHELLFISH; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

CRANGON CRANGON; NEOCRANGON COMMUNIS;

EID: 84868684243     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.09.018     Document Type: Article

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