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Synthèse hydrobiologique du site électronucléaire de Flamanville ArchiMer
Dreves, Luc; Lampert, Luis; Abernot, Chantal; Martin, Jocelyne; Arzel, Pierre; Dumas, Franck; Latrouite, Daniel; Schlaich, Ivan; Woehrling, Daniel.
This synthesis report assesses the current state of the marine hydrobiological knowledge acquired in the surroundings of the Flamanville electronuclear site (north-west of Cotentin), in the framework of the various project and monitoring programs in the pelagic, benthic and halieutic domains carried out on this site since 1976. Each domain is divided, as much as necessary, into different study areas such as hydrobiology, phytoplankton, microbiology, crustacean larvae or macrophyte algae. For each area, a series of parameters, considered as representative of the evolution of this area, is studied. In this way, for the hydrological area, the sea water temperature and salinity, the mineral nutriment concentrations, the holagen compounds and the boron are...
Tipo: Text Palavras-chave: Pelagos; Halieutique; Benthos; Surveillance; Synthèse; Flamanville; Centrale nucléaire.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/rapport-6405.pdf
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The effects of superchilled storage at - 2 degrees C on the microbiological and organoleptic properties of cold-smoked salmon before retail Display ArchiMer
Beaufort, Annie; Cardinal, Mireille; Le-bail, Alain; Midelet-bourdin, Graziella.
The aim of this study was to investigate the impact of superchilling (-2 degrees C) on the evolution of Listeria monocytogenes and organoleptic characteristics of cold-smoked salmon samples. An Hadamard matrix experimental design was carried out on artificially inoculated samples stored at +4 degrees C for 10 d and at +8 degrees C for 18 d to know the influence of four factors: salt content, strain, cold stiffening and superchilling time, on the level of L.monocytogenes in cold-smoked salmon. The growth of L. monocytogenes in naturally contaminated cold-smoked salmon and the organoleptic properties were investigated under superchilling conditions. Superchilling (-2 degrees C for 28 d) had a limited impact on some of the organoleptic properties but the...
Tipo: Text Palavras-chave: Microbiology; Quality; Refrigerated storage; Review; Smoking; Salmon; Microbiologie; Qualité; Entreposage frigorifique; Synthèse; Fumaison; Saumon.
Ano: 2009 URL: http://archimer.ifremer.fr/doc/2009/publication-7436.pdf
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