Variation of Enterobacteriaceae count determined in rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) steaks packed in vacuum and modified atmosphere
2011
Babić, J., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Milijašević, M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Baltić, M., Faculty of Veterinary Medicine, Belgrade (Serbia) | Teodorović, V., Faculty of Veterinary Medicine, Belgrade (Serbia) | Borović, B., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Jovanović, J., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Lakićević, B., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Based on research results it was concluded that total enterobacteriaceae count in all three tested groups of trout was statistically significantly higher compared to enterobacteriaceae count recorded in carp steaks packaged and stored in same conditions. The lowest growth rate was established in case of enterobacteriaceae in trout and carp steaks of the group I, i.e. samples packaged in the modified atmosphere with 60%CO2 and 40% N2.
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