U.S. flag

An official website of the United States government

OpenAGRICOLA

Main content area

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements.

Journal Title:
Food research international.
Journal Volume/Issue:
2004, v. 37, no. 2
Main Author:
Cardinal, M.
Other Authors:
Gunnlaugsdottir, H., Bjoernevik, M., Ouisse, A., Vallet, J.L., and Leroi, F.
Format:
Article
Language:
English
Subjects:
Salmo salar
salmon
smoked fish
salted fish
vacuum packaging
storage quality
shelf life
product grading
sorting
food quality
sensory evaluation
color
texture
flavor
odors
appearance (quality)
chemical analysis
lipid content
salt content
phenol
volatile organic compounds
organic nitrogen compounds
trimethylamine
moisture content
plate count
psychrotrophic bacteria
lactic acid bacteria
Brochothrix thermosphacta
yeasts
Enterobacteriaceae
food contamination
food spoilage
European Union
View in NAL's Catalog:
IND43619606