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Bacteria active in the spoilage of sardine stored in ice (0 deg C) and at ambient temperature (25 deg C).

Bactéries actives dans l'altération de la sardine (Sardina pilchardus) entreposée sous glace (0 deg C) et à température ambiante (25 deg C).

Author(s) : MARRAKCHI A. el-, BENNOUR M., HAMAMA A., KHAIDAR S. el-

Summary

Based on the deterioration of three substrates (histidine, TMAO and the muscular proteins of the sardine), the effect of bacteria on deterioration of sardines stored at low and medium temperature is examined. Enterobacteriaceae, a flora of hygienic interest, significantly affects the deterioration of sardines stored at ambient temperature. Shewanella putrefaciens is the main bacterium responsible for sardine deterioration. As a result of changes to the isolating medium, the authors have indicated that Acinetobacter-Moraxella may also be responsible for deterioration of iced sardine. These data show that the flora responsible for sardine deterioration is mesophilic, psychrotrophic; note the short storage life of the iced sardine (6 to 9 days).

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Pages: p 171-186

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Details

  • Original title: Bactéries actives dans l'altération de la sardine (Sardina pilchardus) entreposée sous glace (0 deg C) et à température ambiante (25 deg C).
  • Record ID : 1994-0369
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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