Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (
cold smoked sea bass
microbial characteristics
physico-chemical characteristics
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
12 Jul 2023
12 Jul 2023
Historique:
received:
05
06
2023
revised:
09
07
2023
accepted:
10
07
2023
medline:
29
7
2023
pubmed:
29
7
2023
entrez:
29
7
2023
Statut:
epublish
Résumé
The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. The microbial spoilage population was dominated by lactic acid bacteria (LAB) associated with Gram-negative fermenting bacteria, including
Identifiants
pubmed: 37509776
pii: foods12142685
doi: 10.3390/foods12142685
pmc: PMC10378578
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : European Regional Development Fund (www.italy-croatia.eu - Interreg Italia-Croazia, Adria Aquanet Priority Axis: Blue Innovation-AdriaAquaNet ID: 10045161
ID : 10045161
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