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Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese

✍ Scribed by Grith Mortensen; John Sørensen; Henrik Stapelfeldt

Book ID
105898534
Publisher
Springer
Year
2003
Tongue
English
Weight
242 KB
Volume
216
Category
Article
ISSN
0044-3026

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Shelf-life of hake slices (Merluccius merluccius) stored in the ice state (2 1°C) under modified atmosphere packaging (MAP) conditions was determined by measurements of pH, total volatile bases (TVB) and trimethylamine (TMA) content, mesophilic and psychrophilic bacterial counts, malonaldehyde conte