Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging

The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four diff...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Nikzade, Vajihe, Sedaghat, Naser, Yazdi, Farideh Tabatabaei, Ghoddusi, Hamid Bahador, Saadatmand-Tarzjan, Mahdi
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2019
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6400768/
https://ncbi.nlm.nih.gov/pubmed/30906024
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3521-3
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