Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (<i>Dicentrarchus labrax</i>), a New Product of Fishery

Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (<i>Dicentrarchus labrax</i>), a New Product of Fishery

The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. Th...

Full description

Bibliographic Details
Main Authors: Michela Pellegrini, Lucilla Iacumin, Jelka Pleadin, Greta Krešić, Elisabetta Orecchia, Andrea Colautti, Ana Vulić, Nina Kudumija, Cristian Bernardi, Giuseppe Comi
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
cold smoked sea bass
physico-chemical characteristics
microbial characteristics
Online Access:https://www.mdpi.com/2304-8158/12/14/2685

Internet

https://www.mdpi.com/2304-8158/12/14/2685

Similar Items