Πλοήγηση ανά Θέμα "Spoilage"
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Changes in cytochrome c oxidase (CCO) and lactat e dehydrogenase (LDH) enzyme activity of the white epaxial muscle tissue of sea bass (dicentrarchus labrax l.) As shelf-life predictive indices during ICE-storage
(2010)Fish freshness can be evaluated by sensory, physical and biochemical parameters. The purpose of the present work was to evaluate the potential utilisation of enzyme activity changes as indicators of shelf life in ice-stored ... -
Climate change threatens the microbiological stability of non-refrigerated foods
(2022)Most studies on the impact of climate change on foods focus on the consequences to security and safety. In the present study we provide scientific evidence on an overlooked aspect of climate change related to the microbiological ... -
The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 degrees C
(2015)The microbial diversity of the population grown on a selective medium for pseudomonads (cetrimide-fucidin-cephaloridine agar - CFC) and volatile organic compound (VOC) profile were determined during storage of gutted sea ... -
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?
(2022)Backround: The modern dietary trends have led to a continuously increasing demand for seafood. Both high quality and extended shelf-life of seafood is required to satisfy the nowadays dietary tendency, as well as the ... -
Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis
(2013)Investigation of the initial and spoilage microbial diversity of iced stored sea bream was carried out. Culture dependent methods were used for bacterial enumeration and phenotypic identification of bacterial isolates, ... -
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
(2014)Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP CO2/O-2/N-2: 60/10/30) at 0,5 and 15 degrees C. Microbiological, ... -
Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees C
(2015)Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass ... -
Microbiological status based on 454-pyrosequencing and volatilome analysis of gilthead seabream (Sparus aurata) fed on diets with hydrolyzed feather meal and poultry by-product meal as fishmeal replacers
(2019)The effect of two experimental diets with different animal protein sources on sensory, microbiological and chemical attributes of Sparus aurata flesh stored at chilling temperatures were explored through sensory evaluation, ... -
Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)
(2020)Bacterial communities and Volatile Organic Compounds (VOCs) profile of deepwater rose shrimp (Parapenaeus longirostris) stored at 0 °C (ice) and 4 °C were investigated using 16S amplicon based sequencing and Solid phase ... -
Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures
(2016)Exploration of initial and spoilage microbiota grown on plates of whole sea bream stored aerobically at 0 (ice), 5 and 15 °C, was conducted by 16S rRNA gene sequence analysis. The course of spoilage was recorded by monitoring ... -
Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria
(2017)Volatile organic compounds (VOCs) origination during fish spoilage is attributed to either decomposition of fish constituents or metabolic activity of spoilage bacteria. To identify microbiological spoilage markers it is ...