Αποτελέσματα 1-6 από 6
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Application of modified atmosphere packaging on aquacultured fish and fish products: A review
(2017)The aquaculture industry has undergone a rapid and continuous growth during the last decade due to increased demands in seafood consumption and reduced pelagic fish production. The aquaculture sector can provide products ... -
Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
(2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 μg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Effect of modified atmosphere packaging on physicochemical and microbiological characteristics of Graviera Agraphon cheese during refrigerated storage
(2019)The aim of this work was to examine the effect of modified atmosphere packaging on the physicochemical and microbiological changes of Graviera Agraphon cheese during refrigerated storage. Blocks of Graviera Agraphon cheese ... -
A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head sea bream (Sparus aurata) originating from fish farms from two geographically distinct areas of Greece
(2018)Bacterial diversity of whole gilt-head sea bream (Sparus aurata L. 1758) originating from Ionian and Aegean Sea aquaculture farms and stored at 0 (ice), 4 and 8 °C was determined by 16S rRNA gene amplicon sequencing method ... -
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets
(2022)Vacuum-packed hot smoked rainbow trout fillets from two different smokehouses of Greece were stored at 2 and 7.9 °C. Microbiological, sensory, and physicochemical changes were monitored. Microbial communities grown on MRS ... -
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging
(2020)Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage ...