Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)

The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 da...

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Detalles Bibliográficos
Autores principales: Campos, C.A., Rodríguez, O., Losada, V., Aubourg, S.P., Barros-Velázquez, J.
Formato: JOUR
Materias:
Chilled storage
Microbial quality
Ozone
Sardine
Sensory quality
Shelf life
Slurry ice
ice
nitrogen
ozone
trimethylamine
volatile agent
aerobic bacterium
anaerobic bacterium
animal tissue
article
bacterial count
bacterium contamination
chemical analysis
chemical parameters
coliform bacterium
controlled study
fish
food contamination
food control
food quality
food storage
freezing
lipolysis
microbiological examination
microorganism
microorganism detection
muscle
nonhuman
pH
protein degradation
sensory analysis
shelf life
skin
Animals
Colony Count, Microbial
Fishes
Food Handling
Food Microbiology
Food Preservation
Hydrogen-Ion Concentration
Ice
Oxidants, Photochemical
Seafood
Taste
Time Factors
Bacteria (microorganisms)
Sardina pilchardus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v103_n2_p121_Campos
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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