Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery

The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. Th...

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Detalles Bibliográficos
Autores principales: Pellegrini, Michela, Iacumin, Lucilla, Pleadin, Jelka, Krešić, Greta, Orecchia, Elisabetta, Colautti, Andrea, Vulić, Ana, Kudumija, Nina, Bernardi, Cristian, Comi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378578/
https://www.ncbi.nlm.nih.gov/pubmed/37509776
http://dx.doi.org/10.3390/foods12142685

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378578/
https://www.ncbi.nlm.nih.gov/pubmed/37509776
http://dx.doi.org/10.3390/foods12142685

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