Inactivation Kinetics of Vibrio parahaemolyticus on Sand Shrimp (Metapenaeus ensis) by Cinnamaldehyde at 4°C
Sand shrimp (Metapenaeus ensis), shrimp shell, and shrimp meat were inoculated with a three-strain cocktail of Vibrio parahaemolyticus with or without the natural antimicrobial cinnamaldehyde (2.5 mg/ml) and were, then, stored at 4°C for up to 25 days and 18 inactivation curves were obtained. V. par...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2017-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2017/5767925 |