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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Format: | Master Thesis |
Language: | Lithuanian English |
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Institutional Repository of Lithuanian University of Health Sciences
2018
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Online Access: | http://lsmu.oai.elaba.lt/documents/28390419.pdf http://lsmu.lvb.lt/LSMU:ELABAETD28390419&prefLang=en_US |
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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