Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging.
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ABSTRACT:
SUBMITTER: Nikzade V
PROVIDER: S-EPMC6400768 | biostudies-literature | 2019 Feb
REPOSITORIES: biostudies-literature
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Development of shelf life kinetic model for fresh rainbow trout (<i>Oncorhynchus mykiss</i>) fillets stored under modified atmosphere packaging.
Nikzade Vajihe V Sedaghat Naser N Yazdi Farideh Tabatabaei FT Ghoddusi Hamid Bahador HB Saadatmand-Tarzjan Mahdi M
Journal of food science and technology 20190111 2
The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four different gas combinations, including P<sub>1</sub> (80% CO<sub>2</sub>, 10% N<sub>2</sub>, 10% O<sub>2</sub>), P<sub>2</sub> (60% CO<sub>2</sub>, 20% N<sub>2</sub>, 20% O<sub>2</sub>), P<sub>3</sub> (60% ...[more]
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