Pakavimo būdo įtaka šalto rūkymo Atlantinių lašišų (Salmo salar) produktų saugos ir kokybės rodikliams skirtingais jų tinkamumo vartoti laikotarpiais

During research time 20 samples of each packing method in four different shelf life stages were analyzed. One sample consists of a 200 gram retail package. Samples were analyzed during four different shelf life stages (0-6-12-18 days after packaging). Total 240 samples, including 80 samples of contr...

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Bibliographic Details
Main Author: Matukaitis, Viktoras
Other Authors: Stimbirys, Artūras
Format: Master Thesis
Language:Lithuanian
English
Published: Institutional Repository of Lithuanian University of Health Sciences 2018
Subjects:
packing method
cold smoked salmon
coliformic bacteria
E.coli
aerobic bacteria
Atlantic salmon
Salmo salar
Online Access:http://lsmu.oai.elaba.lt/documents/28390419.pdf
http://lsmu.lvb.lt/LSMU:ELABAETD28390419&prefLang=en_US
Description
Summary:During research time 20 samples of each packing method in four different shelf life stages were analyzed. One sample consists of a 200 gram retail package. Samples were analyzed during four different shelf life stages (0-6-12-18 days after packaging). Total 240 samples, including 80 samples of control group packed in atmosphere gas, 80 samples packed in modified atmosphere, 80 vacuum packed samples were analyzed for microbiological and chemical parameters according to the standard procedures. Therefore, microbiological parameters: aerobic microorganisms, coliformic bacteria, L.monocytogenes, E.coli and chemical parameters: humidity and salt quantity were analyzed during this study.

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