Πλοήγηση ανά Θέμα "COLD-SMOKED SALMON"
Αποτελέσματα 1-6 από 6
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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 ... -
Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review
(2000)Today's fish industry is facing new challenges, with more complex products and processes that require intensive controls during their processing, storage and distribution. The HACCP concept can guarantee the safety of fish ... -
Microbiological aspects and shelf life of processed seafood products
(2013)BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with ... -
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 ... -
Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties
(2012)Smoking technology is increasingly used nowadays to impart particular organoleptic characteristics to fishes and as a means of maintaining and extending the shelf-life of these perishable products. The antimicrobial and ...