Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/97221
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Does the intensity of anisakis infection affect the quality of hake muscle |
Autor: | Tejada Yábar, Margarita CSIC ; Karl, Horst; Heras, Cristina de las CSIC; Vidaček, Sanja; Solas, M. Teresa; García, M. Luisa | Palabras clave: | Quality Infection Prevalence Intensity Abundance Hake Frozen storage Anisakis |
Fecha de publicación: | 2014 | Editor: | Taylor & Francis | Citación: | Journal of Aquatic Food Product Technology 23(3): 221-236 (2014) | Resumen: | The distribution of Anisakis larvae in fresh caught hake was studied, and the influence of three infection levels of the viscera (low, medium, high) on quality changes of deep frozen muscle was followed over 220 days. Differences in quality were attributed more to the size of the individuals than to the infection degree of the three groups. The removal of belly flaps diminished the risk of consumers infection and sensitization as prevalence and intensity was reduced to 75.6 and 5.9%, respectively. Allergens were detected after 220 days frozen storage, which represents a risk for consumers already allergic to Anisakis. | URI: | http://hdl.handle.net/10261/97221 | DOI: | 10.1080/10498850.2012.710301 | Identificadores: | doi: 10.1080/10498850.2012.710301 issn: 1547-0636 |
Aparece en las colecciones: | (ICTAN) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
10
checked on 18-abr-2024
WEB OF SCIENCETM
Citations
7
checked on 27-feb-2024
Page view(s)
265
checked on 24-abr-2024
Download(s)
118
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.