Outputs (2)

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing (2020)
Journal Article
Ekonomou, S. I., Bulut, S., Karatzas, K. A., & Boziaris, I. S. (2020). Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science and Emerging Technologies, 64, 102427. https://doi.org/10.1016/j.ifset.2020.102427

High hydrostatic pressure (HHP; 200 MPa for 15 min), liquid smoke (0.50%, v/v) and freezing (−80 °C, overnight) was used to eliminate Listeria monocytogenes in BHI broth, raw and smoked trout. The bactericidal effect of liquid smoke solutions (L9 and... Read More about Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing.

Volatilome of chill-stored European Seabass (Dicentrarchus labrax) fillets and Atlantic Salmon (Salmo salar) slices under modified atmosphere packaging (2020)
Journal Article
Kritikos, A., Aska, I., Ekonomou, S., Mallouchos, A., Parlapani, F. F., Haroutounian, S. A., & Boziaris, I. S. (2020). Volatilome of chill-stored European Seabass (Dicentrarchus labrax) fillets and Atlantic Salmon (Salmo salar) slices under modified atmosphere packaging. Molecules, 25(8), 1981. https://doi.org/10.3390/molecules25081981

Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of vol... Read More about Volatilome of chill-stored European Seabass (Dicentrarchus labrax) fillets and Atlantic Salmon (Salmo salar) slices under modified atmosphere packaging.