Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

Natural preservative organic acids (ascorbic, citric and lactic acids) were used to prepare a novel organic acid-flake icing system for the chilled preservation of hake (Merluccius merluccius), megrim (Lepidorhombus whiffiagonis) and angler (Lophius piscatorius). The icing system was prepared with t...

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Veröffentlicht in:	Food science & technology 2012-04, Vol.46 (1), p.217-223
Hauptverfasser:	Rey, Minia Sanjuás, García-Soto, Bibiana, Fuertes-Gamundi, José R., Aubourg, Santiago, Barros-Velázquez, Jorge
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish Food industries Fundamental and applied biological sciences. Psychology Icing systems Lepidorhombus whiffiagonis Lophius piscatorius Marine Merluccius merluccius Microbial quality Organic acids Sensory quality Storage
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