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Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices

✍ Scribed by Giuseppe Muratore; Fabio Licciardello

Book ID
108826173
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
713 KB
Volume
70
Category
Article
ISSN
0022-1147

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Shelf-life of hake slices (Merluccius merluccius) stored in the ice state (2 1Β°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