English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The development of a microbial population and changes in the physicochemical and sensorial characteristics of Mediterranean boque (Boops boops ), called gopa in Greece, stored aerobically at 0, 3, 7, and 10°C were studied. Pseudomonads andShewanella putrefaciens were the dominant bacteria at the end of the storage period, regardless of the temperature tested. Enterobacteria andBrochothrix thermosphacta also grew, but their population density was always 2 to 3 log10 CFU g−1 less than that of pseudomonads. The concentration of potential indicators of spoilage, glucose and lactic acid, decreased while that of the α-amino groups increased during storage. The concentrations of these carbon sources also decreased on sterile fish blocks inoculated with strains isolated from fish microbial flora. The organic acid profile of sterile fish blocks inoculated with the above-mentioned bacteria and that of naturally spoiled fish differed significantly. An excellent correlation (r = −0.96) between log10 counts ofS. putrefaciens orPseudomonas bacteria with freshness was observed in this study.

Chemical and Sensory Changes Associated with Microbial Flora of Mediterranean Boque ( Boops boops ) Stored Aerobically at 0, 3, 7, and 10°C