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Quantification of the physical, chemical, and sensory modes of deterioration in sous-vide processed salmon.

Author(s) : GITTLESON B., SALTMARCH M., COCOTAS P., MCPROUD L.

Type of article: Article

Summary

Results of physico-chemical and sensorial analysis of vacuum-packed salmon, in two polyethylene bags. Study of the development of rancidity, as a function of the nature of the packaging material. The vacuum-packed salmon remains acceptable after 12 weeks of storage at 0-4 deg C.

Details

  • Original title: Quantification of the physical, chemical, and sensory modes of deterioration in sous-vide processed salmon.
  • Record ID : 1993-3395
  • Languages: English
  • Source: J. Foodserv. Syst. - vol. 6 - n. 4
  • Publication date: 1992

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