Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets
(2021)
Journal Article
Ekonomou, S. I., Parlapani, F. F., Kyritsi, M., Hadjichristodoulou, C., & Boziaris, I. S. (2022). Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets. Food Microbiology, 103, 103959. https://doi.org/10.1016/j.fm.2021.103959
Vacuum-packed hot smoked rainbow trout fillets from two different smokehouses of Greece were stored at 2 and 7.9 °C. Microbiological, sensory, and physicochemical changes were monitored. Microbial communities grown on MRS of three different pHs (5.4,... Read More about Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets.