ShareCould modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?
Author(s) : TOMÉ E., GIBBS P. A., TEIXEIRA P. C.
Type of article: Article
Summary
Salting, drying and smoking were combined in 3 different ways in order to raise the numbers of lactic acid bacteria (in a natural manner) in vacuum-packed cold-smoked salmon stored for 21 days at 5°C. Lactic acid bacteria exert anti-Listeria effects.
Details
- Original title: Could modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?
- Record ID : 2007-2705
- Languages: English
- Source: Journal of Food Protection - vol. 70 - n. 7
- Publication date: 2007/07
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Lactobacillus; Salmon; Fish; Inhibition; Cold storage; Packaging; Growth; Smoking
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