5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke

  1. W. Steven Otwell,
  2. Hordur G. Kristinsson and
  3. Murat O. Balaban
  1. Hordur G. Kristinsson,
  2. Murat O. Balaban and
  3. W. Steven Otwell

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch5

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

How to Cite

Kristinsson, H. G., Balaban, M. O. and Otwell, W. S. (2006) Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke, in Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (eds W. S. Otwell, H. G. Kristinsson and M. O. Balaban), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277584.ch5

Editor Information

  1. Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 21 JUL 2006

ISBN Information

Print ISBN: 9780813807683

Online ISBN: 9780470277584

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Keywords:

  • aquatic food;
  • wood smoke;
  • microbiology;
  • seafood;
  • fatty acid

Summary

This chapter contains section titled:

  • Introduction

  • Influence of CO and FS on microbial growth

  • Influence on histamine formation

  • Effect on oxidative rancidity

  • Influence on muscle proteins and texture