ShareResidual effect of a CO2 pretreatment in extending the shelf life of vacuum-packed chilled mullet.
Author(s) : BALDRATI G., GOLA S., GIAVEDONI P.
Type of article: Article
Summary
From the microbiological point of view, a CO2 pretreatment from 22 to 24 hours doubles the shelf life of fish which is vacuum-packed and stored at 4 deg C. The results of sensorial analysis of raw or cooked fish correlate with the microbiological data.
Details
- Original title: Residual effect of a CO2 pretreatment in extending the shelf life of vacuum-packed chilled mullet.
- Record ID : 1993-3390
- Languages: English
- Source: Ital. J. Food Sci. - vol. 4 - n. 2
- Publication date: 1992
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Vacuum; Chilling; Organoleptic property; Fish; Packaging; CO2
-
STORAGE OF PACKAGED RAINBOW TROUTS (SALMO GAIRD...
- Author(s) : PARTMANN W.
- Date : 1981/04
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 4
View record
-
COMPARISON OF SHELF LIFE AND QUALITY OF MULLET ...
- Author(s) : LEE C. M., TOLEDO R. T.
- Date : 1984
- Languages : English
View record
-
EFFECT OF PROCESSING CONDITIONS ON THE CHANGES,...
- Author(s) : AKAHANE Y.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 10
View record
-
THE BACTERIAL QUALITY OF VACUUM PACKAGED FRESH ...
- Author(s) : DEE CLINGMAN C., HOOPER A. J.
- Date : 1986
- Languages : English
- Source: Dairy Food Sanit. - vol. 6 - n. 5
View record
-
FRESH FISH VACUUM PACKAGING.
- Author(s) : PALEARI M. A., BERETTA G.
- Date : 1991/02
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 290
View record