Influence of sushi ingredients ratio on sushi meal microbiological profile
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875708" target="_blank" >RIV/62157124:16270/17:43875708 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of sushi ingredients ratio on sushi meal microbiological profile
Original language description
The aim of the study was to survey microbiological profile of sushi meal and how it is affected by sushi ingredients ratio/content and physical-chemical characteristics. The research was carried out by using 108 pieces of maki and nigiri sushi prepared with three types of fish/seafood: Salmo salar (Atlantic salmon), Thunnus albacares (Yellowfin tuna) and Penaeus vannamei (Pacific white shrimp). Higher bacteria counts in sushi samples can be explained with manipulation/handling during sushi preparation, but not by the presence of raw seafood.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník XLIII. konference o jakosti potravin a potravinových surovin - Ingrovy dny 2017
ISBN
978-80-7509-476-6
ISSN
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e-ISSN
neuvedeno
Number of pages
9
Pages from-to
97-105
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Mar 1, 2017
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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