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Bacteriological quality of acquacultured freshwater fish portions in prepackaged trays stored at 3 °C.

Author(s) : GONZÁLEZ-RODRÍGUEZ M. N., SANZ J. J., SANTOS J. A., et al.

Type of article: Article

Summary

Fresh trout fillets and salmon slices packed in trays were obtained from two multinational supermarket chains and evaluated for freshness and bacteriological quality immediately after packaging and during storage at 3 °C. Although public health concerns associated with packed trout and salmon appear to be minimal, data on sensory quality, shelf life, and total viable and Enterobacteriaceae counts strongly suggest the need to improve the quality control systems used by European multinational retailers, especially for imported salmon.

Details

  • Original title: Bacteriological quality of acquacultured freshwater fish portions in prepackaged trays stored at 3 °C.
  • Record ID : 2002-1413
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 9
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

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