ShareHigh-pressure-treated salmon spread: cold storage.
Author(s) : CARPI G., GOLA S., MAGGI A., ROVERE P., BUZZONI M.
Type of article: Article
Summary
Evaluation of the advantages of high pressures (300 to 700 megapascals) for stabilizing smoked-salmon spread and of changes in microbe counts. A 700-megapascal treatment for 3 minutes produces a stable cream at 3 and 8 deg C for 6 months with sensorial properties similar to non-treated cream. This treatment inactivates the pathogens.
Details
- Original title: High-pressure-treated salmon spread: cold storage.
- Record ID : 1997-3438
- Languages: Italian
- Source: Ind. Conserve - vol. 70 - n. 4
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Prepared food; Treatment; Salmon; Fish; Pathogen; High pressure
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