| dc.creator | Arvanitoyannis, I. S. | en |
| dc.creator | Vasiliki, K. | en |
| dc.creator | Bouletis, A. D. | en |
| dc.creator | Papaloucas, C. | en |
| dc.date.accessioned | 2015-11-23T10:23:08Z | |
| dc.date.available | 2015-11-23T10:23:08Z | |
| dc.date.issued | 2011 | |
| dc.identifier | 10.1016/j.anaerobe.2011.04.006 | |
| dc.identifier.issn | 1075-9964 | |
| dc.identifier.uri | http://hdl.handle.net/11615/25953 | |
| dc.description.abstract | Fresh minimally processed shrimps were stored under modified atmosphere packaging (60% CO2:40% N-2 for MAP A and 92.9% N-2:5.1% CO2:2% O-2 for MAP B) for 5 days at 3 degrees C. Total mesophiles, H2S forming bacteria, Pseudomonas spp., Brochothrix thermosphacta, firmness, color and sensory parameters were investigated throughout the whole time of the experiment. During storage period samples stored under MAP B managed to retain firmness values close to the initial values. All microbial populations growth was suppressed by the presence of MAP A. Samples stored under MAP B managed to maintain their firmness values close to the initial ones while MAP A samples were significantly less firm (p < 0.05). (C) 2011 Elsevier Ltd. All rights reserved. | en |
| dc.source | Anaerobe | en |
| dc.source.uri | <Go to ISI>://WOS:000299982800009 | |
| dc.subject | Shrimps (Melicertus kerathurus) | en |
| dc.subject | Modified atmosphere packaging (MAP) | en |
| dc.subject | Sensory evaluation | en |
| dc.subject | Pseudomonads | en |
| dc.subject | Brochothrix thermosphacta | en |
| dc.subject | TO-EAT SHRIMP | en |
| dc.subject | PANDALUS-BOREALIS | en |
| dc.subject | SHELF-LIFE | en |
| dc.subject | STORAGE | en |
| dc.subject | Microbiology | en |
| dc.title | Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging | en |
| dc.type | journalArticle | en |
