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Provedor de dados:  ArchiMer
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
Editor:  FoodMicro Conference 2018 - 26th International ICFMH Conference. 3-6 September, Freie Universität Berlin, Germany
Formato:  application/pdf
Direitos:  info:eu-repo/semantics/openAccess

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