| Registro completo |
| Provedor de dados: |
ArchiMer
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| País: |
France
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| Título: |
Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome
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| 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
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| Data: |
2018-09-03
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| Ano: |
2018
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| 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.
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| Tipo: |
Text
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| Idioma: |
Inglês
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| Identificador: |
http://archimer.ifremer.fr/doc/00459/57029/58926.pdf
http://archimer.ifremer.fr/doc/00459/57029/
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| Editor: |
FoodMicro Conference 2018 - 26th International ICFMH Conference. 3-6 September, Freie Universität Berlin, Germany
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| Formato: |
application/pdf
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| Direitos: |
info:eu-repo/semantics/openAccess
restricted use
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