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Low-level heat-treatment to extend shelf-life of fresh fish.

Author(s) : VAZ-PIRES P., CAPELL C., KIRBY R.

Type of article: Article

Summary

Bacterial isolates obtained from fresh horse-mackerel (Trachurus trachurus) were heat treated at 60 deg C for 20 seconds and stored in nutrient broth on ice. The flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60 deg C extended the lag phase but subsequent growth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual European Community grades of whole fish or on the flavour of cooked fillets.

Details

  • Original title: Low-level heat-treatment to extend shelf-life of fresh fish.
  • Record ID : 1995-3029
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 4
  • Publication date: 1994/08
  • Document available for consultation in the library of the IIR headquarters only.

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