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Bacterial spoilage of processed sea scallop meats.

Author(s) : KATOR H., FISHER R. A.

Type of article: Article

Summary

In order to prevent sea scallop meats from becoming unmarketable because of a spoilage process called "yellowing", studies were performed. Results showed that large populations of psychrotrophic bacteria grew on the meats and meat-bag interfaces at 2 deg C over a 15-day stowage period. Of the various deck treatments and bag materials tested, only treatment with 1.25% lactic acid solution retarted pH and bacterial density increases.

Details

  • Original title: Bacterial spoilage of processed sea scallop meats.
  • Record ID : 1996-3574
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 12
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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