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Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread

โœ Scribed by Y. AVITAL; C. H. MANNHEIM; J. MILTZ

Book ID
108816765
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
541 KB
Volume
55
Category
Article
ISSN
0022-1147

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Salmon slices (Salmo salar) were packed under CO, and stored in a chill room at 2 f 1ยฐC for 3 weeks. A study was carried out on the effect of CO, atmosphere on bacterial growth as well as on chemical deterioration (pH, total volatile bases, (TVB), trimethylamine (TMA), lipid oxidation) and sensory f