Microbiological quality and safety of Skipjack tuna loins (Katsuwonus Pelamis) intented for canning

Microbiological quality and safety of Skipjack tuna loins (Katsuwonus Pelamis) intented for canning

Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an I...

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Bibliographic Details
Main Authors: Francesco Casalinuovo, Donatella Brindisi, Paola Rippa, Carlotta Ceniti, Lucia Ciambrone, Rosanna Musarella, Nicola Costanzo
Format: Article
Language:English
Published: Ss.Cyril and Methodius University, Skopje 2018-03-01
Series:Macedonian Veterinary Review
Subjects:
tuna loins
Katsuwonus pelamis
canned tuna
Staphylococcus aureus
histamine
Online Access:http://www.macvetrev.mk/2018-1/macvetrev-2017-0028.pdf

Internet

http://www.macvetrev.mk/2018-1/macvetrev-2017-0028.pdf

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