ShareProtein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteria.
Author(s) : MAKARIOS-LAHAM I. K., LEE T. C.
Type of article: Article
Summary
The paper examines the effect of 2 microbial strains on protein hydrolysis of certain seafoods (fresh and cooked shrimp, fish, scallops). The importance of hydrolysis was measured for different cases (storage at 4 deg C, freezing at -20 deg C).
Details
- Original title: Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteria.
- Record ID : 1994-1041
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 2
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Chilling; Bacteria; Quality; Psychrotroph; Protein; Seafood; Hydrolysis; Freezing
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- Author(s) : BOTTA J. R.
- Date : 1982
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- Date : 2002/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 39 - n. 4
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- Author(s) : CHEVALIER D., SENTISSI M., HAVET M., et al.
- Date : 2000/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 2
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Sensory, colour and psychrotrophic bacterial an...
- Author(s) : LAPA-GUIMARAES J., APARECIDA AZEVEDO da SILVA M., DE FELĂCIO P. E., et al.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
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