Share

IIR document

Influence of temperature and packaging methods on changes in microbiological quality of carp fillets during storage.

Influence de la température et des modes de conditionnement sur l'évolution de la qualité microbiologique des filets de carpe au cours du stockage.

Author(s) : MINART A., LORIOT C., MARCEL J., PASCAT B.

Summary

The investigation the authors carried out on the microbiological quality of the carp fillets was linked to slaughtering methods, variation in temperature, storage time, packaging, and the recording of the main bacterial flora (total aerobic bacteria, Enterobacteria and Pseudomonas species, lactic acid bacteria). The results of this study showed that: the packaging process (air, vacuum, or modified atmosphere) had significant effects on the microbiology of the fillets; only the fillets under modified atmosphere offered a shelf-life of 10 days, and they even lasted up to 14 days; gas packaging with 50% CO2(carbon dioxide) gave the best results as regards microbiological growth limitation; the storage of the fillets at a temperature higher than 3 deg C should be prohibited, along with potential breaks in the cold chain.

Available documents

Format PDF

Pages: 1996-2

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Influence de la température et des modes de conditionnement sur l'évolution de la qualité microbiologique des filets de carpe au cours du stockage.
  • Record ID : 1997-1651
  • Languages: French
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (55)
See the conference proceedings

Indexing