LOW-LEVEL HEAT-TREATMENT TO EXTEND SHELF-LIFE OF FRESH FISH

• Type: Article in International Scientific Journal
• Date: 1994

Authors

vazpires, p (Author) ICBAS; capell, c (Author) Other; kirby, r (Author) Other

Journal

Title: International Journal of Food Science and Technology

Pages: 405-413

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 9 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-JSE

Abstract (EN): The application of heat to reduce the microbial load and extend the lag phase was studied on whole fish and with bacterial isolates from fresh fish in mixed culture. Bacterial isolates obtained from fresh horse-mackerel (Trachurus trachurus) were heat treated at 60-degrees-C for 20 s and stored in nutrient broth on ice. The flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60-degrees-C extended the lag phase but subsequent growth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual EC grades of whole fish or on the flavour of cooked fillets.

Language: English

Type (Professor's evaluation): Scientific