Data/hora: 11/06/2024 08:57:08

Provedor de dados: 	5	
País: 	France	
Título: 	Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome	
Autores: 	Wiernasz, Norman; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Jerome, Marc; Chopin, Christine; Donnay-moreno, Claire; Skirnisdottir, S; Pilet, Marie France; Passerini, Delphine; Leroi, Francoise.	
Data: 	2018-09-03	
Ano: 	2018	
Resumo: 	Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/00459/57029/58926.pdf

http://archimer.ifremer.fr/doc/00459/57029/	
Editor: 	FoodMicro Conference 2018 - 26th International ICFMH Conference. 3-6 September, Freie Universität Berlin, Germany	
Formato: 	application/pdf	
Fonte: 	info:eu-repo/semantics/openAccess

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