Effect of heat treatment and packaging systems on the stability of fish sausage
The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vac...
Main Authors: | Bruna Rafaela Dallabona, Laura Beatriz Karam, Roberta Wagner, Dayse Aline Ferreira Silva Bartolomeu, Jorge Daniel Mikos, João Gabriel Phabiano Francisco, Renata Ernlund Freitas de Macedo, Peter Gaberz Kirschnik |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Zootecnia
2013-12-01
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Series: | Revista Brasileira de Zootecnia |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001200001&lng=en&tlng=en |
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