Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2°C

Food Microbiology

Volumn 50, Issue , 2015, Pages 44-53

  Parlapani, Foteini F ^a   Haroutounian, Serkos A ^b   Nychas, George John E ^b   Boziaris, Ioannis S ^a  

^a UNIVERSITY OF THESSALY   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Chemical spoilage indices; Fish; Sea bass; SPME GC MS; Spoilage; Volatiles

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; DICENTRARCHUS LABRAX; PSEUDOMONAS; SERRANIDAE;

2-ETHYLHEXANOL; 2-METHYLBUTANAL; ALCOHOL; ALDEHYDE; HEXANOL; ISOPENTYL ALCOHOL; PENTANOL; TERT-AMYL ALCOHOL; VOLATILE ORGANIC COMPOUND;

ANIMAL; BACTERIAL COUNT; BASS; BROCHOTHRIX; FOOD CONTROL; FOOD PRESERVATION; FOOD STORAGE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIOLOGY; PSEUDOMONAS; REFRIGERATION; SEA FOOD; STANDARDS;

ALDEHYDES; ANIMALS; BASS; BROCHOTHRIX; COLONY COUNT, MICROBIAL; ETHANOL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; HEXANOLS; LACTOBACILLACEAE; PENTANOLS; PSEUDOMONAS; REFRIGERATION; SEAFOOD; VOLATILE ORGANIC COMPOUNDS;

EID: 84927539290     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.03.006     Document Type: Article

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