ShareShelf life and toxin development by Clostridium botulinum during storage of modified-atmosphere-packaged fresh aquacultured salmon fillets.
Author(s) : REDDY N. R., SOLOMON H. M., YEP H., ROMAN M. G., RHODEHAMEL E. J.
Type of article: Article
Summary
Chemical spoilage indicators (trimethylamine and surface pH) and microbial populations were compared with sensory spoilage characteristics. Storage temperature influenced the time to onset of both sensory spoilage and toxin development. The shelf life of fillets packaged in all atmospheres decreased with increase of storage temperature from 4 to 16 deg C. Detailed results are given.
Details
- Original title: Shelf life and toxin development by Clostridium botulinum during storage of modified-atmosphere-packaged fresh aquacultured salmon fillets.
- Record ID : 1998-3678
- Languages: English
- Source: Journal of Food Protection - vol. 60 - n. 9
- Publication date: 1997/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Clostridium; Modified atmosphere; Botulism; Trimethylamine; Aquaculture; Salmon; Fish; Ph; Fillet; Cold storage; Packaging; Development; Storage life
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- Date : 1997/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
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