Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging

Salmon flesh spoilage can be greatly reduced through the use of preservation methods, using natural products combined with low temperature and packaging. Microbiological and physicochemical characteristics of fresh salmon fillets ( Salmo salar ), sprayed with an aromatic vinegar and stored in modifi...

Descrizione completa

Dettagli Bibliografici

Autori principali:	Jessica Di Toro, Raffaella Branciari, Rossana Roila, Serena Altissimi, Haiyang Jiang, Kang Zhou, Simona Perucci, Michela Codini, David Ranucci
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2019-11-01
Serie:	Polish Journal of Food and Nutrition Sciences
Soggetti:	salmon vinegar spoilage bacteria map biogenic amines
Accesso online:	http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.html
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!