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Microbial, chemical, and sensory changes in Engraulis encrasicolus stored in ice and at chilling and abuse conditions.

Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sotto ghiaccio e di abuso termico.

Author(s) : VISCIANO P., SCHIRONE M., MARTUSCELLI M., et al.

Type of article: Article

Summary

Samples of Engraulis encrasicolus coming from fishing were divided into five groups according to the following experimental design: a group used as a control, two groups stored at 4°C for 72 hours, one of which was ice-covered, and the remaining two groups stored at 4°C for 72 hours in all but kept, after 24 hours of storage, at 15 and 2°C for three hours. They were subjected to sensory analysis by two methods (Regulation EC/2406/96 and Quality Index Method) and to microbiological (aerobic mesophilic counts: psychrotrophic bacteria; Pseudomonas spp: H(2)S-producing bacteria; Enterobacteriaceae: Vibrionaceae; lactic acid bacteria; yeasts) and chemical analyses (pH, a(w), and biogenic amines). The results show that the different storage conditions, even at abuse temperatures, do not affect significantly the freshness of the product and that storage in ice is the most favourable.

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Pages: 525-531

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Details

  • Original title: Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sotto ghiaccio e di abuso termico.
  • Record ID : 2006-2503
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 458
  • Publication date: 2006/05

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