Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland.
Autor: | Sørensen JS; National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark; Royal Greenland Seafood A/S, Svenstrup J, Denmark. Electronic address: jonsor@food.dtu.dk., Bøknæs N; Royal Greenland Seafood A/S, Svenstrup J, Denmark., Mejlholm O; Royal Greenland Seafood A/S, Svenstrup J, Denmark., Dalgaard P; National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark. |
---|---|
Jazyk: | angličtina |
Zdroj: | Food microbiology [Food Microbiol] 2020 Jun; Vol. 88, pp. 103405. Date of Electronic Publication: 2019 Dec 18. |
DOI: | 10.1016/j.fm.2019.103405 |
Abstrakt: | Sensory, chemical and microbial changes for Atlantic cod (Gadus morhua L.) filets from capture-based-aquaculture in Greenland were studied. The objective was to determine shelf-life and indices of spoilage for iced or superchilled fillets when stored in air, or modified atmosphere packed (MAP; 40% CO (Copyright © 2019 Elsevier Ltd. All rights reserved.) |
Databáze: | MEDLINE |
Externí odkaz: |