ShareHeat resistance of bacteria isolated from preparations based on seafood products.
Author(s) : MULAK V., TAILLIEZ R., EB P., BECEL P.
Type of article: Article
Summary
The article reports on experiments that helped determine the best conditions for pasteurizing seafood products for vacuum packaging and marketing. These conditions depend on the most resistant bacteria encountered in the products, which in these experiments proved to be Pseudomonas paucimobilis. The best conditions of pasteurization seem to be 70 deg C for 15 to 30 minutes, depending on the products treated.
Details
- Original title: Heat resistance of bacteria isolated from preparations based on seafood products.
- Record ID : 1996-2333
- Languages: English
- Source: Journal of Food Protection - vol. 58 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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TTT-STUDIES OF CURED FISH PRODUCTS.
- Author(s) : TUE CHRISTENSEN A., JESSEN B.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 721-725; 2 fig.; 2 tabl.; 4 ref.
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COLD CHAIN AND ENERGY SAVINGS.
- Author(s) : DIAS A.
- Date : 1981
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 5 - n. 16
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The quality of surimi made from threadfin bream...
- Author(s) : YEAN Y. S.
- Date : 1993/08
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 4
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Active and smart packaging of foods.
- Author(s) : HURME E., VAARI A., AHVENAINEN R.
- Date : 1994
- Languages : English
- Source: In: Minimal Process. Foods, Finl. TRC - 149-171; 37 ref.
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Extension of the chilled storage life of smoked...
- Author(s) : PENNEY N., BELL R. G., CUMMINGS T. L.
- Date : 1994/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 29 - n. 2
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