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Salted and dried Cod preserved by vacuum and modified atmosphere

Temperatures higher than 20ºC can boost the growth, on the salted and dried cod surface, of bacteria that present a red pigment (Rodrigues <i>et al</i>., 2003; Rodrigues <i>et al</i>., 2005). These organisms, besides the change of the food product appearance, also cause an unpleasant flavor and the...

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Hovedforfatter: Maria José Rodrigues
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2014-06-01
Serier:Frontiers in Marine Science
Fag:
Seafood quality
modified atmosphere
Salted and dried cod
seafood microbiology
sodium metabisulfite
seafood shelflife
vaccum
Online adgang:http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00174/full
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