Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated withLactobacillusplantarumLp6SH, LactobacillusrhamnosusYoba, and their cell‐free culture supernatants during storage at 4°C-Reference-Cited by-同舟云学术

Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated withLactobacillusplantarumLp6SH, LactobacillusrhamnosusYoba, and their cell‐free culture supernatants during storage at 4°C

Published:2018-11-23 Issue:1 Volume:39 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Nga Ombede Sabine Ninelle¹²,Kaktcham Pierre Marie³^ORCID,Seydi Malang²,Zambou Ngoufack François³

Affiliation:

1. Department of Processing and Quality Control of Fishery ProductsInstitute of Fisheries and Aquatic Sciences Douala Cameroon

2. Service of Hygiene and Processing of Food of Animal Origin, Interstate School of veterinary Science and Medicine of Dakar Dakar Senegal

3. Laboratory of Biochemistry, Faculty of Science, Department of Biochemistry, Food Science and Nutrition (LABPMAN)University of Dschang Dschang Cameroon

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12579

Reference36 articles.

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3. Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

4. CodexAlimentarius.(1981).Norme codex stan 92 rev 1–1995: codex standard for quick frozen shrimps or prawns.– Genève.‐8p.

5. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon

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