Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks

Author:

Babic Jelena,Milijasevic Milan,Vranic Danijela,Veskovic-Moracanin Slavica,Djinovic-Stojanovic Jasna

Publisher

Elsevier BV

Subject

General Medicine

Reference11 articles.

1. Baltic ZM, Kilibarda N, Dimitrijevic M. Factors significant for the shelf-life of fish and selected fish products in retail. Tehnologija mesa 2009;50: 166-76.

2. International Commission on Microbiological Specifications for Foods (ICMSF). Sampling for microbial analysis: principles and specific applications. In: Microorganisms in Foods. Second editions. Blackwell Scientific Publications; 1986. p. 190.

3. Molin G, Stenstrom IM, Ternstrom A. The chemical flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2˚C. J Appl Bacteriol 1983;55:49-56.

4. Stamatis N, Arkoudelos J. Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3̊C. J Sci Food Agric 2007;87:1164-71.

5. Arashisar Ş, Hisar O, Kaya M, Yanik T. Effect of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Int J Food Microbiol 2004;97:209-14.

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