Deniz Ürünleri İşleme Teknolojisinde Yenilikçi Eğilimler
Özet
İnsan vücudunun işlevlerini yerine getirebilmesi için oldukça önemli olan vitamin, mineral ve değerli yağ asitlerince zengin deniz ürünlerine olan talep son yıllarda dünya çapında artış göstermektedir. Yüksek kaliteli taze veya işlenmiş yenilebilir deniz ürünleri avlanma anından son işleme aşamasına kadar büyük bir özenle işlenerek üretilmelidir. Deniz ürünleri işleme yöntemleri öncelikle raf ömrünü uzatmak ve gıda güvenliğini sağlamak için geliştirilmiştir ancak gelişen teknoloji günümüzde yeni deniz ürünlerinin üretilmesine katkı sağlamaktadır. Ancak taze ürünlerin yanı sıra işlenmiş deniz ürünlerinde de kaliteyi kontrol etmek için mevcut yöntemlerin optimize edilmesi gerekmektedir. Bu bölüm, balık endüstrisinde yeni teknolojilerin kalitenin korunmasına yönelik mikrobiyal inaktivasyon ve diğer duyusal kalite parametreleri üzerindeki etkileri hakkında elde edilen ana sonuçları sunmaktadır.
The demand for seafood rich in vitamins, minerals, and valuable fatty acids, which are essential for the human body to perform its functions, has been increasing worldwide in recent years. High quality fresh or processed edible seafood must be produced carefully from the moment of capture to the final processing stage. Seafood processing methods have been developed primarily to extend shelf life and ensure food safety, but advances in technology are now contributing to the production of new seafood products. However, existing methods need to be optimized to control the quality of fresh as well as processed seafood. This chapter presents the main results obtained on the impact of new technologies in the fish industry on microbial inactivation for quality preservation and other sensory quality parameters.
Referanslar
Adler-Nissen, J. & Zammit, G.Ø. (2011) Modeling and validation of robust partial thawing of frozen convenience foods during distribution in the cold chain. Procelia Food Science, 1, 1247–1255.
Albertos, I., Martín-Diana, A., Cullen, P. J., Tiwari, B. K., Ojha, S. K., Bourke, P., ... & Rico, D. (2017). Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets. Innovative Food Science & Emerging Technologies, 44, 117-122.
Alcicek, Z., & Atar, H. H. (2010). The effects of salting on chemical quality of vacuum packed liquid smoked and traditional smoked rainbow trout (Oncorhyncus mykiss) fillets during chilled storage. Journal of Animal and Veterinary Advances, 9 (22), 2778-2783.
Alizadeh, E., Chapleau, N., De Lamballerie, M., & Le-Bail, A. (2007). Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies, 8 (4), 493-499.
Andrés, A., Rodríguez-Barona, S., & Barat, J. M. (2005). Analysis of some cod-desalting process variables. Journal of Food Engineering, 70 (1), 67-72.
Bintsis, T., Litopoulou‐Tzanetaki, E., & Robinson, R. K. (2000). Existing and potential applications of ultraviolet light in the food industry–a critical review. Journal of the Science of Food and Agriculture, 80 (6), 637-645.
Birkeland, S., Rørå, A. M. B., Skåra, T., & Bjerkeng, B. (2004). Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets. Food Research International, 37 (3), 273-286.
Borda, D., Nicolau, A. I., & Raspor, P. (Eds.). (2017). Trends in fish processing technologies. CRC Press.
Calik, H., Morrissey, M. T., Reno, P. W., & An, H. (2002). Effect of high‐pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters. Journal of Food Science, 67 (4), 1506-1510.
Cheigh, C. I., Hwang, H. J., & Chung, M. S. (2013). Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods. Food Research International, 54 (1), 745-752.
Chimsook, T., & Wannalangka, W. (2015). Effect of microwave pretreatment on extraction yield and quality of catfish oil in Northern Thailand. In MATEC Web of Conferences (Vol. 35, p. 04001). EDP Sciences.
Chiper, A. S., Chen, W., Mejlholm, O., Dalgaard, P., & Stamate, E. (2011). Atmospheric pressure plasma produced inside a closed package by a dielectric barrier discharge in Ar/CO2 for bacterial inactivation of biological samples. Plasma Sources Science and Technology, 20 (2), 025008.
Ciurzynska, A., & Lenart, A. (2011). Freeze-drying-application in food processing and biotechnology-a review. Polish Journal of Food and Nutrition Sciences, 61 (3).
de Mendonça Silva, A. M., & Gonçalves, A. A. (2017). Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing. Journal of Food Processing and Preservation, 41 (6), e13298.
Delgado, A. E., Zheng, L., & Sun, D. W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology, 2, 263-270.
Duan, Z. H., Jiang, L. N., Wang, J. L., Yu, X. Y., & Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 89 (4), 472-476.
Eikevik, T. M., Strømmen, I., Alves-Filho, O., & Hemmingsen, A. K. T. (2005, August). Effect of operating conditions on atmospheric freeze dried cod fish. In III Conferencia Interamericana de Secado, Montreal (Canadá). Paper (Vol. 13, No. 3).
Ekezie, F. C., Sun, D., Han, Z., & Cheng, J. (2017a). Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Trends in Food Science & Technology, 67, 58–69.
Ekezie, F. G. C., Sun, D. W., & Cheng, J. H. (2017b). A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology, 69, 46-58.
Erkan, N., Üretener, G., Alpas, H., Selçuk, A., Özden, Ö., & Buzrul, S. (2011). The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. Innovative Food Science & Emerging Technologies, 12 (2), 104-110.
Fagan, J. D., Gormley, T. R., & Mhuircheartaigh, M. U. (2003). Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions. LWT-Food Science and Technology, 36 (7), 647-655.
Feng, L., Jiang, T., Wang, Y., & Li, J. (2012). Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry, 135 (4), 2915-2921.
Gavrila, C., Ghiaus, A. G., & Gruia, I. (2008). Heat and mass transfer in convective drying processes. Transport Phenomena, 2, 18.
Gudmundsson, M., & Hafsteinsson, H. (2001). Effect of electric field pulses on microstructure of muscle foods and roes. Trends in Food Science & Technology, 12 (3-4), 122-128.
Guerrero-Beltran, J.A., and J. Welti-Chanes. 2016. Pulse Electric Fields. Encyclopedia of Food and Health: 561-65.
Gulzar, S., & Benjakul, S. (2019). Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 100, 106–113.
Guo, Q., Sun, D., Cheng, J., & Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67, 236–247.
Hierro, E., Ganan, M., Barroso, E., & Fernández, M. (2012). Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. International Journal of Food Microbiology, 158 (1), 42-48.
Hogan, E., Kelly, A. L., & Sun, D. W. (2005). High pressure processing of foods: an overview. Emerging Technologies for Food Processing (Sun Da Wen, ed).
Hu, Y., Yu, H., Dong, K., Yang, S., Ye, X., & Chen, S. (2014). Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology. Food Chemistry, 160, 219-225.
Immaculate, J., Sinduja, P., & Jamila, P. (2012). Biochemical and microbial qualities of Sardinella fimbriata sun dried in different methods. International Food Research Journal, 19 (4).
Khadre, M. A., & Yousef, A. E. (2001). Sporicidal action of ozone and hydrogen peroxide: a comparative study. International Journal of Food Microbiology, 71 (2-3), 131-138.
Kiani, H., Sun, D. W., & Zhang, Z. (2013). Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere. Journal of Food Engineering, 115 (3), 384-390.
Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J., & Jo, C. (2011). The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, 22 (1), 6-12.
Lévy, J., Dumay, E., Kolodziejczyk, E., & Cheftel, J. C. (1999). Freezing kinetics of a model oil-in-water emulsion under high pressure or by pressure release. Impact on ice crystals and oil droplets. LWT-Food Science and Technology, 32 (7), 396-405.
Lewis, M. J., & Heppell, N. J. (2000). Continuous thermal processing of foods: pasteurization and UHT sterilization. Gaithersburg, MD: Aspen Publishers.
Li, B., & Sun, D. W. (2002). Effect of power ultrasound on freezing rate during immersion freezing of potatoes. Journal of Food Engineering, 55 (3), 277-282.
Lopez-Caballero, M. E., Pérez-Mateos, M., Montero, P., & Borderías, A. J. (2000). Oyster preservation by high-pressure treatment. Journal of Food Protection, 63 (2), 196-201.
Mandal, R., Mohammadi, X., Wiktor, A., Singh, A., & Pratap Singh, A. (2020). Applications of pulsed light decontamination technology in food processing: An overview. Applied Sciences, 10 (10), 3606.
Mengden, R., Röhner, A., Sudhaus, N., & Klein, G. (2015). High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis). Innovative Food Science & Emerging Technologies, 32, 9-15.
Mikš-Krajnik, M., Feng, L. X. J., Bang, W. S., & Yuk, H. G. (2017). Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control, 74, 54-60.
Mir, S. A., Shah, M. A., & Mir, M. M. (2016). Understanding the role of plasma technology in food industry. Food and Bioprocess Technology, 9, 734-750.
Miri, T., Tsoukalas, A., Bakalis, S., Pistikopoulos, E. N., Rustem, B., & Fryer, P. J. (2008). Global optimization of process conditions in batch thermal sterilization of food. Journal of Food Engineering, 87 (4), 485-494.
Nguyen, E., Jones, O., Kim, Y. H. B., San Martin-Gonzalez, F., & Liceaga, A. M. (2017). Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products. Fisheries Science, 83, 317-331.
Nicorescu, I., Nguyen, B., Chevalier, S., & Orange, N. (2014). Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon. Food Control, 44, 138-145.
O'Donnell, C., Tiwari, B. K., Cullen, P. J., & Rice, R. G. (2012). Ozone in food processing. John Wiley & Sons.
Otero, L., & Sanz, P. D. (2003). Modelling heat transfer in high pressure food processing: a review. Innovative Food Science & Emerging Technologies, 4 (2), 121-134.
Otero, L., Solas, M. T., Sanz, P. D., de Elvira, C., & Carrasco, J. A. (1998). Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure. Zeitschrift für Lebensmitteluntersuchung und-forschung A, 206, 338-342.
Ozer, N. P., & Demirci, A. (2006). Inactivation of Escherichia coli O157: H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV‐light treatment. International Journal of Food Science & Technology, 41 (4), 354-360.
Pedrós-Garrido, S., Condón-Abanto, S., Beltrán, J. A., Lyng, J. G., Brunton, N. P., Bolton, D., & Whyte, P. (2017). Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality. Innovative Food Science & Emerging Technologies, 41, 64-70.
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Puligundla, P., Abdullah, S. A., Choi, W., Jun, S., Oh, S. E., & Ko, S. (2013). Potentials of microwave heating technology for select food processing applications-a brief overview and update. Journal of Food Processing & Technology, 4 (11), 278.
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Referanslar
Adler-Nissen, J. & Zammit, G.Ø. (2011) Modeling and validation of robust partial thawing of frozen convenience foods during distribution in the cold chain. Procelia Food Science, 1, 1247–1255.
Albertos, I., Martín-Diana, A., Cullen, P. J., Tiwari, B. K., Ojha, S. K., Bourke, P., ... & Rico, D. (2017). Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets. Innovative Food Science & Emerging Technologies, 44, 117-122.
Alcicek, Z., & Atar, H. H. (2010). The effects of salting on chemical quality of vacuum packed liquid smoked and traditional smoked rainbow trout (Oncorhyncus mykiss) fillets during chilled storage. Journal of Animal and Veterinary Advances, 9 (22), 2778-2783.
Alizadeh, E., Chapleau, N., De Lamballerie, M., & Le-Bail, A. (2007). Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies, 8 (4), 493-499.
Andrés, A., Rodríguez-Barona, S., & Barat, J. M. (2005). Analysis of some cod-desalting process variables. Journal of Food Engineering, 70 (1), 67-72.
Bintsis, T., Litopoulou‐Tzanetaki, E., & Robinson, R. K. (2000). Existing and potential applications of ultraviolet light in the food industry–a critical review. Journal of the Science of Food and Agriculture, 80 (6), 637-645.
Birkeland, S., Rørå, A. M. B., Skåra, T., & Bjerkeng, B. (2004). Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets. Food Research International, 37 (3), 273-286.
Borda, D., Nicolau, A. I., & Raspor, P. (Eds.). (2017). Trends in fish processing technologies. CRC Press.
Calik, H., Morrissey, M. T., Reno, P. W., & An, H. (2002). Effect of high‐pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters. Journal of Food Science, 67 (4), 1506-1510.
Cheigh, C. I., Hwang, H. J., & Chung, M. S. (2013). Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods. Food Research International, 54 (1), 745-752.
Chimsook, T., & Wannalangka, W. (2015). Effect of microwave pretreatment on extraction yield and quality of catfish oil in Northern Thailand. In MATEC Web of Conferences (Vol. 35, p. 04001). EDP Sciences.
Chiper, A. S., Chen, W., Mejlholm, O., Dalgaard, P., & Stamate, E. (2011). Atmospheric pressure plasma produced inside a closed package by a dielectric barrier discharge in Ar/CO2 for bacterial inactivation of biological samples. Plasma Sources Science and Technology, 20 (2), 025008.
Ciurzynska, A., & Lenart, A. (2011). Freeze-drying-application in food processing and biotechnology-a review. Polish Journal of Food and Nutrition Sciences, 61 (3).
de Mendonça Silva, A. M., & Gonçalves, A. A. (2017). Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing. Journal of Food Processing and Preservation, 41 (6), e13298.
Delgado, A. E., Zheng, L., & Sun, D. W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology, 2, 263-270.
Duan, Z. H., Jiang, L. N., Wang, J. L., Yu, X. Y., & Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 89 (4), 472-476.
Eikevik, T. M., Strømmen, I., Alves-Filho, O., & Hemmingsen, A. K. T. (2005, August). Effect of operating conditions on atmospheric freeze dried cod fish. In III Conferencia Interamericana de Secado, Montreal (Canadá). Paper (Vol. 13, No. 3).
Ekezie, F. C., Sun, D., Han, Z., & Cheng, J. (2017a). Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Trends in Food Science & Technology, 67, 58–69.
Ekezie, F. G. C., Sun, D. W., & Cheng, J. H. (2017b). A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology, 69, 46-58.
Erkan, N., Üretener, G., Alpas, H., Selçuk, A., Özden, Ö., & Buzrul, S. (2011). The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. Innovative Food Science & Emerging Technologies, 12 (2), 104-110.
Fagan, J. D., Gormley, T. R., & Mhuircheartaigh, M. U. (2003). Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions. LWT-Food Science and Technology, 36 (7), 647-655.
Feng, L., Jiang, T., Wang, Y., & Li, J. (2012). Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry, 135 (4), 2915-2921.
Gavrila, C., Ghiaus, A. G., & Gruia, I. (2008). Heat and mass transfer in convective drying processes. Transport Phenomena, 2, 18.
Gudmundsson, M., & Hafsteinsson, H. (2001). Effect of electric field pulses on microstructure of muscle foods and roes. Trends in Food Science & Technology, 12 (3-4), 122-128.
Guerrero-Beltran, J.A., and J. Welti-Chanes. 2016. Pulse Electric Fields. Encyclopedia of Food and Health: 561-65.
Gulzar, S., & Benjakul, S. (2019). Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 100, 106–113.
Guo, Q., Sun, D., Cheng, J., & Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67, 236–247.
Hierro, E., Ganan, M., Barroso, E., & Fernández, M. (2012). Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. International Journal of Food Microbiology, 158 (1), 42-48.
Hogan, E., Kelly, A. L., & Sun, D. W. (2005). High pressure processing of foods: an overview. Emerging Technologies for Food Processing (Sun Da Wen, ed).
Hu, Y., Yu, H., Dong, K., Yang, S., Ye, X., & Chen, S. (2014). Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology. Food Chemistry, 160, 219-225.
Immaculate, J., Sinduja, P., & Jamila, P. (2012). Biochemical and microbial qualities of Sardinella fimbriata sun dried in different methods. International Food Research Journal, 19 (4).
Khadre, M. A., & Yousef, A. E. (2001). Sporicidal action of ozone and hydrogen peroxide: a comparative study. International Journal of Food Microbiology, 71 (2-3), 131-138.
Kiani, H., Sun, D. W., & Zhang, Z. (2013). Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere. Journal of Food Engineering, 115 (3), 384-390.
Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J., & Jo, C. (2011). The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, 22 (1), 6-12.
Lévy, J., Dumay, E., Kolodziejczyk, E., & Cheftel, J. C. (1999). Freezing kinetics of a model oil-in-water emulsion under high pressure or by pressure release. Impact on ice crystals and oil droplets. LWT-Food Science and Technology, 32 (7), 396-405.
Lewis, M. J., & Heppell, N. J. (2000). Continuous thermal processing of foods: pasteurization and UHT sterilization. Gaithersburg, MD: Aspen Publishers.
Li, B., & Sun, D. W. (2002). Effect of power ultrasound on freezing rate during immersion freezing of potatoes. Journal of Food Engineering, 55 (3), 277-282.
Lopez-Caballero, M. E., Pérez-Mateos, M., Montero, P., & Borderías, A. J. (2000). Oyster preservation by high-pressure treatment. Journal of Food Protection, 63 (2), 196-201.
Mandal, R., Mohammadi, X., Wiktor, A., Singh, A., & Pratap Singh, A. (2020). Applications of pulsed light decontamination technology in food processing: An overview. Applied Sciences, 10 (10), 3606.
Mengden, R., Röhner, A., Sudhaus, N., & Klein, G. (2015). High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis). Innovative Food Science & Emerging Technologies, 32, 9-15.
Mikš-Krajnik, M., Feng, L. X. J., Bang, W. S., & Yuk, H. G. (2017). Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control, 74, 54-60.
Mir, S. A., Shah, M. A., & Mir, M. M. (2016). Understanding the role of plasma technology in food industry. Food and Bioprocess Technology, 9, 734-750.
Miri, T., Tsoukalas, A., Bakalis, S., Pistikopoulos, E. N., Rustem, B., & Fryer, P. J. (2008). Global optimization of process conditions in batch thermal sterilization of food. Journal of Food Engineering, 87 (4), 485-494.
Nguyen, E., Jones, O., Kim, Y. H. B., San Martin-Gonzalez, F., & Liceaga, A. M. (2017). Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products. Fisheries Science, 83, 317-331.
Nicorescu, I., Nguyen, B., Chevalier, S., & Orange, N. (2014). Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon. Food Control, 44, 138-145.
O'Donnell, C., Tiwari, B. K., Cullen, P. J., & Rice, R. G. (2012). Ozone in food processing. John Wiley & Sons.
Otero, L., & Sanz, P. D. (2003). Modelling heat transfer in high pressure food processing: a review. Innovative Food Science & Emerging Technologies, 4 (2), 121-134.
Otero, L., Solas, M. T., Sanz, P. D., de Elvira, C., & Carrasco, J. A. (1998). Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure. Zeitschrift für Lebensmitteluntersuchung und-forschung A, 206, 338-342.
Ozer, N. P., & Demirci, A. (2006). Inactivation of Escherichia coli O157: H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV‐light treatment. International Journal of Food Science & Technology, 41 (4), 354-360.
Pedrós-Garrido, S., Condón-Abanto, S., Beltrán, J. A., Lyng, J. G., Brunton, N. P., Bolton, D., & Whyte, P. (2017). Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality. Innovative Food Science & Emerging Technologies, 41, 64-70.
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