636 related articles for article (PubMed ID: 30440091)
1. Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods.
Lerfall J; Jakobsen AN; Skipnes D; Waldenstrøm L; Hoel S; Rotabakk BT
J Food Sci; 2018 Dec; 83(12):3099-3109. PubMed ID: 30440091
[TBL] [Abstract][Full Text] [Related]
2. Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.).
Jakobsen AN; Gabrielsen L; Johnsen EM; Rotabakk BT; Lerfall J
J Food Sci; 2022 Jun; 87(6):2377-2390. PubMed ID: 35546451
[TBL] [Abstract][Full Text] [Related]
3. Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere.
Abel N; Rotabakk BT; Rustad T; Ahlsen VB; Lerfall J
J Food Sci; 2019 Dec; 84(12):3364-3372. PubMed ID: 31710097
[TBL] [Abstract][Full Text] [Related]
4. Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 °C.
Yang Z; Wang H; Wang W; Qi W; Yue L; Ye Q
Food Chem; 2014 Feb; 145():535-41. PubMed ID: 24128511
[TBL] [Abstract][Full Text] [Related]
5. Quality changes of prerigor filleted Atlantic salmon (Salmo salar L.) packaged in modified atmosphere using CO2 emitter, traditional MAP, and vacuum.
Hansen AA; Mørkøre T; Rudi K; Rødbotten M; Bjerke F; Eie T
J Food Sci; 2009 Aug; 74(6):M242-9. PubMed ID: 19723208
[TBL] [Abstract][Full Text] [Related]
6. Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
Díaz P; Nieto G; Bañón S; Garrido MD
J Food Sci; 2009 Oct; 74(8):S371-6. PubMed ID: 19799682
[TBL] [Abstract][Full Text] [Related]
7. The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
Hansen AÅ; Rødbotten M; Eie T; Lea P; Rudi K; Mørkøre T
J Food Sci; 2012 Jan; 77(1):S84-90. PubMed ID: 22260135
[TBL] [Abstract][Full Text] [Related]
8. Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage.
Jääskeläinen E; Jakobsen LMA; Hultman J; Eggers N; Bertram HC; Björkroth J
Int J Food Microbiol; 2019 Mar; 293():44-52. PubMed ID: 30639999
[TBL] [Abstract][Full Text] [Related]
9. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.
Macé S; Cornet J; Chevalier F; Cardinal M; Pilet MF; Dousset X; Joffraud JJ
Food Microbiol; 2012 May; 30(1):164-72. PubMed ID: 22265297
[TBL] [Abstract][Full Text] [Related]
10. Growth and spoilage metabolites production of a mesophilic Aeromonas salmonicida strain in Atlantic salmon (Salmo salar L.) during cold storage in modified atmosphere.
Jakobsen AN; Shumilina E; Lied H; Hoel S
J Appl Microbiol; 2020 Oct; 129(4):935-946. PubMed ID: 32350918
[TBL] [Abstract][Full Text] [Related]
11. Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C.
Churchill OJ; Fernandez-Piquer J; Powell SM; Tamplin ML
Food Microbiol; 2016 Aug; 57():144-50. PubMed ID: 27052713
[TBL] [Abstract][Full Text] [Related]
12. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.
Pantazi D; Papavergou A; Pournis N; Kontominas MG; Savvaidis IN
Food Microbiol; 2008 Feb; 25(1):136-43. PubMed ID: 17993387
[TBL] [Abstract][Full Text] [Related]
13. Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw material.
Birkeland S; Akse L
J Food Sci; 2010; 75(9):E580-7. PubMed ID: 21535592
[TBL] [Abstract][Full Text] [Related]
14. Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum.
Hansen AA; Mørkøre T; Rudi K; Olsen E; Eie T
J Food Sci; 2007 Nov; 72(9):M423-30. PubMed ID: 18034737
[TBL] [Abstract][Full Text] [Related]
15. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
Naveena BM; Khansole PS; Shashi Kumar M; Krishnaiah N; Kulkarni VV; Deepak SJ
Food Sci Technol Int; 2017 Jan; 23(1):75-85. PubMed ID: 27386881
[TBL] [Abstract][Full Text] [Related]
16. Effect of a gelatin coating on the shelf life of fresh meat.
Antoniewski MN; Barringer SA; Knipe CL; Zerby HN
J Food Sci; 2007 Aug; 72(6):E382-7. PubMed ID: 17995684
[TBL] [Abstract][Full Text] [Related]
17. Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.
Joyner Melito HS; Jones KE; Rasco BA
J Food Sci; 2016 Jun; 81(6):E1447-56. PubMed ID: 27272246
[TBL] [Abstract][Full Text] [Related]
18. Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon.
Neetoo H; Ye M; Chen H; Joerger RD; Hicks DT; Hoover DG
Int J Food Microbiol; 2008 Feb; 122(1-2):8-15. PubMed ID: 18086503
[TBL] [Abstract][Full Text] [Related]
19. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.
Wang T; Sveinsdóttir K; Magnússon H; Martinsdóttir E
J Food Sci; 2008 Jan; 73(1):S11-9. PubMed ID: 18211364
[TBL] [Abstract][Full Text] [Related]
20. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days.
Fogarty C; Whyte P; Brunton N; Lyng J; Smyth C; Fagan J; Bolton D
Food Microbiol; 2019 Feb; 77():38-42. PubMed ID: 30297054
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
