Sfoglia per Autore "Parlapani, F. F."
Items 1-6 di 6
-
The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 degrees C
Parlapani, F. F.; Verdos, G. I.; Haroutounian, S. A.; Boziaris, I. S. (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 ... -
Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis
Parlapani, F. F.; Meziti, A.; Kormas, K.; Boziaris, I. S. (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 changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis
Parlapani, F. F.; Kormas, K. A.; Boziaris, I. S. (2015)BACKGROUNDSea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota ... -
Microbiological quality of raw and processed wild and cultured edible snails
Parlapani, F. F.; Neofitou, C.; Boziaris, I. S. (2014)BACKGROUNDAn increasing interest in snail farming in Greece and other European countries has been observed. Despite the fact that edible snails have been involved with problems of Salmonella spp. contamination, there are ... -
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
Parlapani, F. F.; Mallouchos, A.; Haroutounian, S. A.; Boziaris, I. S. (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
Parlapani, F. F.; Haroutounian, S. A.; Nychas, G. J. E.; Boziaris, I. S. (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 ...