Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging

The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four diff...

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Veröffentlicht in:	Journal of food science and technology 2019-02, Vol.56 (2), p.663-673
Hauptverfasser:	Nikzade, Vajihe, Sedaghat, Naser, Yazdi, Farideh Tabatabaei, Ghoddusi, Hamid Bahador, Saadatmand-Tarzjan, Mahdi
Format:	Artikel
Sprache:	eng
Schlagworte:	Atmosphere Atmospheric models Bacteria Carbon dioxide Carbon dioxide concentration Chemical reactions Chemistry Chemistry and Materials Science Chemistry/Food Science Fillets Fish Food packaging Food Science Lactic acid Lactic acid bacteria Microorganisms Nitrogen Nutrition Oncorhynchus mykiss Organic chemistry Original Original Article Packaging Salmon Shelf life Spoilage Thiobarbituric acid Trimethylamine Trout
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