The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage

Spoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (T...

Descripción completa

Detalles Bibliográficos
Autores principales: Smyth, Conor, Brunton, Nigel P., Fogarty, Colin, Bolton, Declan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306782/
https://www.ncbi.nlm.nih.gov/pubmed/30544776
http://dx.doi.org/10.3390/foods7120200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306782/
https://www.ncbi.nlm.nih.gov/pubmed/30544776
http://dx.doi.org/10.3390/foods7120200

Ejemplares similares