Microbial Quality, Safety, and Sensory Acceptability of X-ray Treated Fresh Channel Catfish Fillets
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference38 articles.
1. Irradiation and Postirradiation Storage at 2 ± 2°C of Tilapia (Tilapia nilotica × T. aurea) and Spanish Mackerel (Scomberomorus commerson): Sensory and Microbial Assessment
2. Radiosensitivity of Listeria monocytogenes at Various Temperatures and Cell Concentrations
3. BACTERIOLOGICAL SURVEY OF THE CHANNEL CATFISH (Ictalurus punctatus) AT THE RETAIL LEVEL
4. Organic Acid Dipping of Catfish Fillets: Effect on Color, Microbial Load, and Listeria monocytogenes
5. Steam treatment reduces the skin microflora population on deheaded and eviscerated whole catfish
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2. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology;Advances in Food and Nutrition Research;2022
3. Microbial Quality and Safety of X-Ray Irradiated Fresh Catfish (Ictalurus punctatus) Fillets Stored under CO2Atmosphere;Journal of Food Science;2012-08-17
4. X-Ray Irradiation as a Microbial Intervention Strategy for Food;Annual Review of Food Science and Technology;2012-04-10
5. Low-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation;Journal of Aquatic Food Product Technology;2010-10-29
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