ShareEVALUATION OF LACTIC ACID BACTERIA FOR EXTENDING THE SHELF LIFE OF SHRIMP.
Author(s) : MOON N. J.
Type of article: Article
Summary
LACTIC ACID BACTERIA (LAB) RETARDED DEVELOPMENT OF MICROFLORA OF ICED SHRIMP STORED AT 278 AND 285 K (5 AND 12 DEG C). L. CASEI MAY HAVE HAD AN INHIBITORY EFFECT ON RATE OF GROWTH OF V. PARAHAEMOLYTICUS ON ICED SHRIMP. OVERALL, DATA INDICATE THAT TREATMENT OF FRESH SHRIMP WITH LAB TO EXTEND SHELF LIFE DURING STORAGE ON ICE MAY NOT BE PRACTICAL.
Details
- Original title: EVALUATION OF LACTIC ACID BACTERIA FOR EXTENDING THE SHELF LIFE OF SHRIMP.
- Record ID : 1983-1425
- Languages: English
- Publication date: 1982
- Source: Source: J. Food Sci.
vol. 47; n. 3; 1982.05-06; 897-900; 6 tabl.; 16 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Fish and fish product
- Keywords: Ice; Shrimp; Microbiology; Lactobacillus; Chilling; Seafood
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