Extension of shelf-life of iced fresh channel catfish fillets using modified atmospheric packaging and low dose irradiation

Fresh iced catfish fillets, processed with low dose irradiation (50-100 krad) in combination with modified atmosphere packaging were sampled every 10 days during a 30-day storage period and analyzed for microbial load, color (Hunter Color Difference Meter), and 2-thiobarbituric acid values (TBA) as...

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Veröffentlicht in:	Journal of food science 1989-03, Vol.54 (2), p.269-273
Hauptverfasser:	Przybylski, L.A. (Louisiana State Univ., Baton Rouge, LA), Finerty, M.W, Grodner, R.M, Gerdes, D.L
Format:	Artikel
Sprache:	eng
Schlagworte:	AIR AIRE ALIMENTOS APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Bacteria Biological and medical sciences CONDITIONNEMENT DIOXIDO DE CARBONO DIOXYDE DE CARBONE EMPAQUE FILET FILETES Fish Fish and seafood industries Food industries Food processing industry Fundamental and applied biological sciences. Psychology Ictalurus punctatus IRRADIACION IRRADIATION PRODUIT ALIMENTAIRE SILUROIDEI TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS
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