Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere.
Atlantic salmon
Listeria spp
lightly processed
microbial quality
modified atmosphere packaging
physiochemical quality
soluble gas stabilization
sous vide
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Dec 2019
Dec 2019
Historique:
received:
28
11
2018
revised:
26
08
2019
accepted:
23
09
2019
pubmed:
12
11
2019
medline:
3
3
2020
entrez:
12
11
2019
Statut:
ppublish
Résumé
Low-temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low-temperature treatment (40, 50, or 60 °C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO
Identifiants
pubmed: 31710097
doi: 10.1111/1750-3841.14852
doi:
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3364-3372Informations de copyright
© 2019 Institute of Food Technologists®.
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