Share

Attempt of using high hydrostatic pressure for preservation of some fish products.

[In Polish. / En polonais.]

Author(s) : KLOCZKO I., CHUDOBA T.

Type of article: Article

Summary

Samples of smoked mackerel, raw herring, herring in oil, salted herring, and herring prepared for salting were vacuum-sealed in PAPE foil, pressed for 10-20 minutes in isostatic press at 400 megapascals, and stored at 4 deg C until symptoms of deterioration were visible. At certain time intervals parts of the stored pressed samples and controls were subjected to sensoric, physicochemical and microbiological assay. Pressed samples remained consumable for much longer than the non-pressed controls stored under identical conditions. High pressure resulted in complete disactivation of Escherichia coli and reduced total bacteria count by 1-2 log cycles.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1998-3003
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 51 - n. 7
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing