Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood
Broekaert, K.; Vlaemynck, G.; Heyndrickx, M. (2017). Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood, in: Sant'Ana, A.S. (Ed.) Quantitative microbiology in food processing: modeling the microbial ecology. pp. 499-518. https://dx.doi.org/10.1002/9781118823071.ch25
In: Sant'Ana, A.S. (Ed.) (2017). Quantitative microbiology in food processing: modeling the microbial ecology. John Wiley & Sons: West Sussex. ISBN 9781118756423. xx, 676 pp. https://dx.doi.org/10.1002/9781118823071, meer
Seafood is particularly prone to spoilage because of the intrinsic properties of the food product and its microbiota which contains specific spoilage organisms originating from the marine environment. Different processing steps such as gutting, filleting, salting, marinating, smoking, high pressure treatment, as well as storage conditions such as cooling and packaging (amongst which modified atmosphere packaging) have a large effect on the microbial ecology of seafood and hence on its shelf life. This chapter focuses on North Sea seafood and with a specific case on brown shrimps to illustrate the dynamic of the bacterial ecology from raw to processed and stored seafood.
Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid
