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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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Nikzade, Vajihe, Sedaghat, Naser, Yazdi, Farideh Tabatabaei, Ghoddusi, Hamid Bahador, Saadatmand-Tarzjan, Mahdi
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2019
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Original Article
Online toegang: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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