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Effect of carbon dioxide atmosphere on microbial growth and quality of salmon slices.

Author(s) : PASTORIZA L., SAMPEDRO G., HERRERA J. J., CABO M. L.

Type of article: Article

Summary

Salmon slices were packaged in CO2 and stored in a cold room at 2 deg C for three weeks. The CO2-packaged salmon kept twice as long as the air-packaged salmon. It was stored for 18 days at 2 deg C with no substantial loss in quality.

Details

  • Original title: Effect of carbon dioxide atmosphere on microbial growth and quality of salmon slices.
  • Record ID : 1998-0377
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 72 - n. 3
  • Publication date: 1996

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