Stability of sous-vide cooked salmon loins processed by high pressure-Reference-Cited by-同舟云学术

Stability of sous-vide cooked salmon loins processed by high pressure

Published:2011-01 Issue:1 Volume:12 Page:26-31
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Picouet Pierre A.,Cofan-Carbo Silvia,Vilaseca Héloïse,Ballbè Laia Carboné,Castells Pere

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference18 articles.

1. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes;Armstrong;Food Quality and Preference,2000

2. Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon;Aubourg;European Journal of Lipid Science and Technology,2010

3. Decontamination technologies for meat products;Aymerich;Meat Science,2008

4. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method;González-Fandos;Food Control,2005

5. Fish spoilage bacteria—Problems and solutions;Gram;Current Opinion in Biotechnology,2002

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