000117635 001__ 117635
000117635 005__ 20230519145624.0
000117635 0247_ $$2doi$$a10.15212/ijafr-2020-0123
000117635 0248_ $$2sideral$$a129232
000117635 037__ $$aART-2021-129232
000117635 041__ $$aeng
000117635 100__ $$aPedros-Garrido, S.
000117635 245__ $$aEffect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures
000117635 260__ $$c2021
000117635 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117635 5203_ $$aThe aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at -2.0 degrees C. After CF, all treated samples and untreated controls were stored in a refrigerated cabinet for 20 d. Sampling was carried out at days 0, 2, 6, 8, 10, 14 and 20 in order to analyse total volatile basic nitrogen acid bacteria (LAB), H2S-producing bacteria (SPB) and Pseudomonas spp. (PSE). No significant differences in TVB-N were found between samples except for those taken on day 20 where TVB-N levels of CF samples were lower than controls. Our results suggest that ENT might be the limiting microbial group to determine the end of shelf-life. Thus, if this group is used as an indicator of acceptability, the shelf-life of salmon can be extended from 8 to 20 d when skin-packed and then treated with CF.
000117635 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000117635 590__ $$a1.077$$b2021
000117635 592__ $$a0.232$$b2021
000117635 594__ $$a3.0$$b2021
000117635 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b41 / 60 = 0.683$$c2021$$dQ3$$eT3
000117635 593__ $$aAgronomy and Crop Science$$c2021$$dQ3
000117635 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b128 / 144 = 0.889$$c2021$$dQ4$$eT3
000117635 593__ $$aFood Science$$c2021$$dQ3
000117635 593__ $$aAnimal Science and Zoology$$c2021$$dQ3
000117635 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117635 700__ $$aCondon-Abanto, S.
000117635 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, J. B.$$uUniversidad de Zaragoza
000117635 700__ $$0(orcid)0000-0002-3764-0189$$aBeltran, J. A.$$uUniversidad de Zaragoza
000117635 700__ $$aLyng, J. G.
000117635 700__ $$aBolton, D.
000117635 700__ $$aBrunton, N.
000117635 700__ $$aWhyte, P.
000117635 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000117635 773__ $$g60, 1 (2021), 19-26$$pIr. j. agric. food res.$$tIRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH$$x0791-6833
000117635 8564_ $$s339907$$uhttps://zaguan.unizar.es/record/117635/files/texto_completo.pdf$$yVersión publicada
000117635 8564_ $$s2479320$$uhttps://zaguan.unizar.es/record/117635/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117635 909CO $$ooai:zaguan.unizar.es:117635$$particulos$$pdriver
000117635 951__ $$a2023-05-18-16:18:33
000117635 980__ $$aARTICLE