2008
DOI: 10.1590/s0101-20612008000100022
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Quality of mussels cultivated and commercialized in Ubatuba, SP, Brazil: monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing

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Cited by 4 publications
(4 citation statements)
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References 22 publications
(14 reference statements)
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“…Table presents the physicochemical parameters of mussels stored for 21 days. The average initial pH of 6.56 is consistent with the initial values of pH 5.8–7.11 obtained by Salán et al . for processed mussels.…”
Section: Resultssupporting
confidence: 90%
See 1 more Smart Citation
“…Table presents the physicochemical parameters of mussels stored for 21 days. The average initial pH of 6.56 is consistent with the initial values of pH 5.8–7.11 obtained by Salán et al . for processed mussels.…”
Section: Resultssupporting
confidence: 90%
“…17 -19 Table 1 presents the physicochemical parameters of mussels stored for 21 days. The average initial pH of 6.56 is consistent with the initial values of pH 5.8-7.11 obtained by Salán et al 20 for processed mussels. On the other hand, it is below the value of pH 6.9 obtained by Cordeiro et al 17 for cooked mussels.…”
Section: Resultssupporting
confidence: 90%
“…Therefore, various processing technologies are applied to slow or stop these activities that cause the shrimps to deteriorate. With the processing of such a valuable food, a more attractive product is offered to the consumer, and its quality can be preserved for longer periods of time (Salán et al, 2008). Pasteurization, which is a widely used food processing method in the world, is used for the preservation of food.…”
Section: Farkli Pastöri̇zasyon Sicakliklarinin (50°c Ve 70°c) Kari̇desi̇n (Parapenaeus Longirostris) Kali̇te Parametreleri̇ üZeri̇ndeki̇ mentioning
confidence: 99%
“…-research of mussels (Perna perna mussels) as a food product in terms of physical and chemical, food and consumer properties [6]; -assessment of histopathological monitoring of Perna perna and Itaipu Lagoon mussels [7]; -determination of the influence of different thermal processing regimes on microbiological and organoleptic parameters of Perna perna mussels [8]; -the effect of thermal and various types of preprocessing (salting, pickling) on the final characteristics of mussels meat, namely the yield of the finished product and the shelf life [9]. An integrated study of the soft body of genus Anodonta mussels is conducted to confirm the possibility of using it as a food raw material.…”
Section: Research Of Existing Solutions Of the Problemmentioning
confidence: 99%