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CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF VACUUM-PACKED, PASTEURIZED FLAKED IMITATION CRAB MEAT.

Author(s) : HOLLINGWORTH T. A. Jr

Type of article: Article

Summary

VARIOUS PROCEDURES WERE USED TO ATTEMPT TO CORRELATE SPOILAGE OF IMITATION CRAB MEAT WITH SENSORY ANALYSIS AFTER STORAGE AT 277, 283 AND 295 K (4, 10 AND 22 DEG C). TOTAL VOLATILE ACIDS, TOTAL VOLATILE BASES, CADAVERINE, PUTRESCINE, HISTAMINE, AEROBIC PLATE COUNT, AND PROTEOLYTIC COUNT CORRELATED WELL WITH PRODUCT SPOILAGE AT 295 K. EVEN THOUGH 295 K IS CONSIDERED ABUSIVE, THE ONLY PATHOGENIC ORGANISM ISOLATED WAS BACILLUS CEREUS. IN CONTRAST, AT 277 AND 283 K, NEITHER THE CHEMICAL NOR MICROBIAL INDICATORS WERE ADEQUATE TO ASSESS QUALITY OF THE PRODUCT. THUS SENSORY ANALYSIS, DESPITE ITS LIMITATIONS, REMAINED THE ONLY METHOD CURRENTLY AVAILABLE TO ASSESS PRODUCT ACCEPTABILITY.

Details

  • Original title: CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF VACUUM-PACKED, PASTEURIZED FLAKED IMITATION CRAB MEAT.
  • Record ID : 1991-2653
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 1
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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