Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural networks

Silver carp (Hypophthalmichthys molitrixi) was processed by sous-vide method at different temperatures (60, 65, 70, and 75°C). Then, the microbiological quality of the processed samples was monitored during cold storage (4°C) for 21 days. The target microorganisms were Enterobacteriaceae, Lactic Aci...

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Detalles Bibliográficos
Autores principales: Hosseini, Seyed Vali, Pero, Milad, Hoseinabadi, Zahra, Tahergorabi, Reza, Kazemzadeh, Shirin, Santos Alemán, Ricardo, Abrahan Marcia Fuentes, Jhunior, Montero Fernández, Ismael, Calderon, David P., Feas Sanchez, Xesus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10058158/
https://www.ncbi.nlm.nih.gov/pubmed/36989282
http://dx.doi.org/10.1371/journal.pone.0246708

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10058158/
https://www.ncbi.nlm.nih.gov/pubmed/36989282
http://dx.doi.org/10.1371/journal.pone.0246708

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