The aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at -2.0 degrees C. After CF, all treated samples and untreated controls were stored in a refrigerated cabinet for 20 d. Sampling was carried out at days 0, 2, 6, 8, 10, 14 and 20 in order to analyse total volatile basic nitrogen acid bacteria (LAB), H2S-producing bacteria (SPB) and Pseudomonas spp. (PSE). No significant differences in TVB-N were found between samples except for those taken on day 20 where TVB-N levels of CF samples were lower than controls. Our results suggest that ENT might be the limiting microbial group to determine the end of shelf-life. Thus, if this group is used as an indicator of ac...
Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For ...
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled...
Aeromonas spp. are ubiquitous bacteria in all environments and can easily be isolated from aquatic h...
peer-reviewedThe aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh...
This research was to extend the shelf-life of fresh Atlantic salmon (Salmo salar) fillets sold in su...
This research was to extend the shelf-life of fresh Atlantic salmon fillets when packaged in bulk fo...
peer-reviewedThis study investigated the growth of indicator and spoilage bacteria on whole Atlantic...
Abstract Fish is a nutritious, protein-rich food which is highly perishable and has a short shelf-li...
The variations of biochemical, structural, sensory and microbiological characteristics of salmon wer...
The purpose of this research was to determine the quality change in Atlantic Salmon stored at differ...
Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It off...
IFT 2017 Annual Meeting and Food ExpoIntroduction: During retail storage, frozen fish products can ...
Chilling fish involves establishing and maintaining consistent chilled storage (cold chain) of betwe...
The effect of different chilling technologies on water holding and quality parameters was investigat...
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally con...
Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For ...
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled...
Aeromonas spp. are ubiquitous bacteria in all environments and can easily be isolated from aquatic h...
peer-reviewedThe aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh...
This research was to extend the shelf-life of fresh Atlantic salmon (Salmo salar) fillets sold in su...
This research was to extend the shelf-life of fresh Atlantic salmon fillets when packaged in bulk fo...
peer-reviewedThis study investigated the growth of indicator and spoilage bacteria on whole Atlantic...
Abstract Fish is a nutritious, protein-rich food which is highly perishable and has a short shelf-li...
The variations of biochemical, structural, sensory and microbiological characteristics of salmon wer...
The purpose of this research was to determine the quality change in Atlantic Salmon stored at differ...
Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It off...
IFT 2017 Annual Meeting and Food ExpoIntroduction: During retail storage, frozen fish products can ...
Chilling fish involves establishing and maintaining consistent chilled storage (cold chain) of betwe...
The effect of different chilling technologies on water holding and quality parameters was investigat...
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally con...
Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For ...
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled...
Aeromonas spp. are ubiquitous bacteria in all environments and can easily be isolated from aquatic h...