Data/hora: 11/06/2024 11:57:41

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

restricted use