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MICROBIOLOGICAL ANALYSIS OF READY-TO-USE COD FISH. 2. THE DRIED AND REHYDRATED PRODUCT.

[In Italian. / En italien.]

Author(s) : PELLEGRINO C., GIACCONE V., PONZONI N.

Type of article: Article

Summary

THE AUTHORS STUDIEDONE PARTICULAR PREPARATION OF STOCKFISH WHICH CONSISTS OF SLICES OF REHYDRATED VACUUM PACKED AND FROZEN STOCKFISH. BACTERIOLOGICAL TESTS HAVE BEEN CARRIED OUT TO SHOW IF THERE IS A < CRITICAL POINT > IN THE VARIOUS MANUFACTURING PRACTICES, AND TO DETERMINE THE DEGREE OF THE FINISHED PRODUCT QUALITY. THE MICROBIAL FLORA OF THE DRIED PRODUCT WAS FOUND TO BE VERY LIMITED, WHILE THE COUNT OBTAINED ON THE REHYDRATED STOCKFISH PROVED TO BE HIGHER. TESTS CARRIED OUT ON THE FROZEN PRODUCT GAVE THE SAME RESULTS AS OBTAINED ON THE DRIED PRODUCT.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-0626
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 262
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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