ShareShelf life of vacuum-packed smoked salmon: microbiological and chemical changes during storage.
Author(s) : CIVERA T., PARISI E., AMERIO G. P., GIACCONE V.
Type of article: Article
Summary
Results of analysis of salmon samples with a maximum shelf life of 80 to 160 days (indicated on the packages). The chemical and microbiological parameters show that the real shelf life is, respectively, 40-60 and 80 days, if the products are stored at 2-3 deg C.
Details
- Original title: Shelf life of vacuum-packed smoked salmon: microbiological and chemical changes during storage.
- Record ID : 1996-0341
- Languages: English
- Source: Arch. Lebensmittelhyg. - vol. 46 - n. 1
- Publication date: 1995
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Microbiology; Vacuum; Salmon; Chemical property; Fish; Cold storage; Packaging; Smoking
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