Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction-Reference-Cited by-同舟云学术

Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction

Published:2006-09 Issue:2 Volume:111 Page:112-125
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Olafsdottir G.,Lauzon H.L.,Martinsdottir E.,Kristbergsson K.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference66 articles.

1. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

2. Suitability of volatile amines as freshness indexes for iced Mediterranean Hake;Baixas-Nogueras;Journal of Food Science,2003

3. Effect of method of catching and time of season on sensory quality of fresh raw Atlantic cod (Gadus morhua);Botta;Journal of Food Science,1987

4. The action of Pseudomonas on fish muscle: 1. Organisms responsible for odour produced during incipient spoilage of chilled fish muscle;Castell;Journal of the Fisheries Research Board of Canada,1957

5. The action of Pseudomonas on fish muscle: 3. Identification of organisms producing fruity and oniony odours;Castell;Journal of the Fisheries Research Board of Canada,1959

Cited by 77 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish;Food Bioscience;2024-10

2. Fish Catch;Nonthermal Food Processing, Safety, and Preservation;2024-04-25

3. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage;Journal of the Science of Food and Agriculture;2024-01-31

4. Valorization of Aquatic Waste Biomass;Value Added Products From Food Waste;2024

5. Technological innovations enhance postharvest fresh food resilience from a supply chain perspective;Critical Reviews in Food Science and Nutrition;2023-07-06