High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on...

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Detalles Bibliográficos
Autores principales: Hansen, Anlaug Ådland, Langsrud, Solveig, Berget, Ingunn, Gaarder, Mari Øvrum, Moen, Birgitte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393966/
https://www.ncbi.nlm.nih.gov/pubmed/34441531
http://dx.doi.org/10.3390/foods10081754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393966/
https://www.ncbi.nlm.nih.gov/pubmed/34441531
http://dx.doi.org/10.3390/foods10081754

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