Biology Reference
In-Depth Information
Shewan, J.M. (1971). The microbiology of fi sh and fi shery products-a progress report. J. Appl.
Bacteriol. 34 (2): 299-315.
Shewan, J.M. (1974). The biodegradation of certain proteinageous foodstuffs at chill
temperatures. In: Industrial Aspects of Biochemistry. B. Spencer (ed). North Holland
Publishing Co., Amsterdam, The Netherlands pp. 475-489.
Shewan, J.M. (1977). The bacteriology of fresh fi sh and spoiling fi sh and the biochemical
changes induced by bacterial action. In: Proceedings of the Conference on “Handling,
Processing and Marketing of Tropical Fish”, Tropical Products Institute, London, UK pp.
51-66.
Sivertsvik, M., Rosnes, J.T. and Bergslien, H. (1997). Shelf-life of whole cooked shrimp
(Pandalus borealis) in carbon dioxide-enriched atmosphere. In: Sea Food from Producer to
Consumer, Integrated Approach to Quality. J.B. Luten, T. Borrensen and J. Oehlenschlager
(eds). Elsevier, Amsterdam, The Netherlands pp. 221-230.
Sivertsvik, M., Jeksrud, J. and Rosnes, J.T. (2002). A review of modifi ed atmosphere packaging
of fi sh and fi shery products—signifi cance of microbial growth, activities and safety. Int. J.
Food Sci. Technol. 37 (2): 107-127.
Sivertsvik, M., Rosnes, J.T. and Kleiberg, G.H. (2003). Effect of modifi ed atmosphere
packaging and super-chilled storage on the microbial and sensory quality of Atlantic
Salmon ( Salmo salar ) Fillets. J. Food Sci. 68 (4): 1467-1472.
Spanggaard, B., Huber, I., Nielsen, J., Nielsen, T., Appel, K.F. and Gram, L. (2000). The
microfl ora of rainbow trout intestine: a comparison of traditional and molecular
identifi cation. Aquaculture 182: 1-15.
Stohr, V., Joffraud, J.J., Cardinal, M. and Leroi, F. (2001). Spoilage potential and sensory profi le
associated with bacteria isolated from cold-smoked salmon. Food Res. Int. 34: 797-806.
Tomé, E., Gibbs, P.A. and Teixeira, P.C. (2007). Could modifi cations of processing parameters
enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve
preservation by natural means? J. Food Protec. 8: 1607-1614.
Truelstrup Hansen, L. (1995). Quality of chilled vacuum-packed cold-smoked salmon. PhD
Thesis Danish Institute for Fisheries Research and The Royal Veterinary and Agricultural
University of Copenhagen, Denmark.
Truelstrup Hansen, L., Gill, T. and Huss, H.H. (1995). Effects of salt and storage temperature
on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int.
28 (2): 123-130.
Truelstrup Hansen, L., Drewes Rontved, S. and Huss, H.H. (1998). Microbiological quality
and shelf life of cold-smoked salmon from three different processing plants. Food
Microbiol. 15: 137-150.
Van Spreekens, K.J.A. (1974). The suitability of a modifi cation of Long and Hammer's
medium for the enumeration of more fastidious bacteria from fresh fi sheries products.
Arch. Lebensmittelhyg 25: 213-219.
Vanderzant, C., Cobb, B.F., Thompson, C.A. and Parker, J.C. (1973). Microbial fl ora, chemical
characteristics and shelf life of four species of pond reared shrimp. J. Milk Food Technol.
36: 443-449.
Veciana-Nogues, M.T., Marine. Font, A. and Vidal-Carou, M.C. (1997). Biogenic amines as
hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related
compounds, volatile amines, and organoleptic changes. J. Agric. Food Chem. 45:
2036-2041.
Vogel, B.F., Venkateswaran, K., Satomi, M. and Gram, L. (2005). Identifi cation of Shewanella
baltica as the most important H 2 S-producing species during iced storage of Danish marine
fi sh. Appl. Environ. Microbiol. 71 (11): 6689-6697.
Weiss, A. and Hammes, W.P. (2006). Lactic acid bacteria as protective cultures against Listeria
spp. on cold-smoked salmon. Eur. Food Res. Technol. 222: 343-346.
Wilson, B., Danilowicz, B.S. and Meijer, W.G. (2008). The diversity of bacterial communities
associated with Atlantic Cod Gadus morhua . Microb. Ecol. 55 (3): 425-434.
Search WWH ::




Custom Search