Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres
Sigurlaug Skírnisdóttir, Stephen Knobloch, Hélène L. Lauzon, Aðalheiður Ólafsdóttir, Páll Steinþórsson, Pauline Bergsten, V. Marteinsson
Topics & Concepts
Shelf lifeGadusFood spoilageFood scienceModified atmosphereChitosanBiologyFish <Actinopterygii>FisheryChemistryBacteriaBiochemistryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture disease management and microbiota