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CHEMICAL AND MICROBIOLOGICAL ASSESSMENTS OF MACKEREL (SCOMBER SCOMBRUS) STORED IN ICE.

Author(s) : BENNOUR M.

Type of article: Article

Summary

THE STORAGE TIME OF MACKEREL STORED IN ICE WAS DETERMINED BY SENSORY, CHEMICAL, AND BACTERIAL ANALYSES. ICE: FISH RATIOS OF 1:2, 1:3, AND 1:4 WERE USED. SENSORY ANALYSIS REVEALED THAT THE STORAGE TIME WAS DIRECTLY RELATED TO ICE. AT TIME OF REJECTION, THE LEVELS OF TOTAL VOLATILE BASES, TRIMETHYLAMINE AND HISTAMINE WERE MEASURED. AT THIS TIME, A BACTERIAL LOAD LIMIT OF 1 MILLION CFU/G WAS REACHED FOR ALL THE FLORA STUDIED EXCEPT THE SULFIDE-PRODUCTING FLORA. THE DATA PRESENTED SHOW THE EFFICIENCY OF ADEQUATE ICING AND ALLOW FOR THE RECOMMENDATION OF CHEMICAL STANDARDS FOR THE EVALUATION OF MACKEREL DETERIORATION.

Details

  • Original title: CHEMICAL AND MICROBIOLOGICAL ASSESSMENTS OF MACKEREL (SCOMBER SCOMBRUS) STORED IN ICE.
  • Record ID : 1992-1220
  • Languages: English
  • Source: Journal of Food Protection - vol. 54 - n. 10
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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