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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2023
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| Materias: | |
| 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 |