Hazard Analysis Critical Control Point (HACCP), Microbial Safety, and Shelf Life of Smoked Blue Catfish (Ictalurus furcatus)
Quality deterioration of smoked catfish is caused by lipid oxidation and microbial spoilage. Smoked catfish can be cross-contaminated during processing and may harbor several pathogens, e.g., Listeria monocytogenes, and Salmonella spp. Lipid oxidation causes unpleasant flavor, thus making smoked fis...
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| Format: | Others |
| Language: | en |
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LSU
2002
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| Online Access: | http://etd.lsu.edu/docs/available/etd-0710102-143553/ |