Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures
The 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°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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Compuscript Ltd
2021-03-01
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| Series: | Irish Journal of Agricultural and Food Research |
| Subjects: | |
| Online Access: | https://www.scienceopen.com/hosted-document?doi=10.15212/ijafr-2020-0123 |