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EFFECT OF FROZEN STORAGE ON FUNGI IN FOODS.

Author(s) : KOBURGER J. A.

Type of article: Article

Summary

DELETE MUSHROOM#30 FOOD SAMPLES WERE FROZEN AND STORED AT 255, 247 AND 239 K (18, 26 AND 34.C). SUBSAMPLES WERE ANALYZED FOR CHANGES IN TOTAL AEROBIC FLORA, COLIFORMS AND FUNGI AFTER 0.5, 1, 2, 4 AND 6 MONTHS. ANALYSIS OF THE DATA SHOWED THAT COLIFORMS, AS MEASURED BY VIOLET RED BILE AGAR, EXHIBITED THE GREATEST DECREASE DURING STORAGE, WHEREAS, THE FUNGAL POPULATION EXHIBITED A SENSITIVITY TO FREEZING GREATER OR LESS THAN THE TOTAL AEROBIC FLORA, DEPENDING UPON THE MEDIUM USED.

Details

  • Original title: EFFECT OF FROZEN STORAGE ON FUNGI IN FOODS.
  • Record ID : 1982-0098
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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