ShareEffect 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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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Microbiology; Slice; Quality; Salmon; Fish; Cold storage; Packaging; CO2
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