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Qualité microbiologique, physique et sensorielle de chair de crabe bleu (Callinectes sapidus) frais emballé sous vide traité sous pression hydrostatique élevée.

Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure.

Auteurs : SUKLIM K., FLICK G. J., WALL BOURNE D., et al.

Type d'article : Article

Résumé

The use of high hydrostatic pressure was applied in this study in order to extend the shelf life of fresh crab meat stored at 4°C. The physical and sensorial qualities of the crab meat processed in this manner were similar to those of non-pressurized crab meat. Several spoilage micro-organisms were inactivated.

Détails

  • Titre original : Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure.
  • Identifiant de la fiche : 2009-0247
  • Langues : Anglais
  • Source : Food Prot. Trends - vol. 28 - n. 2
  • Date d'édition : 04/2008

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