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Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method.

Journal Title:
Food microbiology.
Journal Volume/Issue:
2004 Apr., v. 21, no. 2
Main Author:
Gonzalez-Fandos, E.
Other Authors:
Garcia-Linares, M.C., Villarino-Rodriguez, A., Garcia-Arias, M.T., and Garcia-Fernandez, M.C.
Format:
Article
Language:
English
Subjects:
Oncorhynchus mykiss
trout
sous vide
minimally processed foods
ovens
temperature
pasteurization
food storage
storage temperature
storage time
food processing quality
sensory properties
sensory evaluation
appearance (quality)
smell
off odors
taste
rancidity
texture
water content
pH
lipid content
water activity
food safety
bacterial contamination
food contamination
plate count
anaerobes
lactic acid bacteria
psychrotrophic bacteria
bacterial spores
View in NAL's Catalog:
IND43619913