Share

MICROBIOLOGICAL ANALYSIS OF READY-TO-USE COD FISH. I. THE CURED PRODUCT.

[In Italian. / En italien.]

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

Type of article: Article

Summary

SAMPLES OF READY-TO-USE PRODUCTS WERE ANALYZED MICROBIOLOGICALLY, IN ORDER TO ESTABLISH THEIR REAL COMMERCIAL QUALITY. THE AUTHORS HAVE EXAMINED 5 SAMPLES OF SALTED COD, 14 OF KLIPFISH AND 11 OF SALTED FILLETTED COD TO CHECK UP: TOTAL VIABLE MESOPHILE AND PSYCHROPHILE COUNTS ON THE SURFACE AND IN DEPTH, AT 2 DIFFERENT SALINITIES (3 AND 7%) ; ISOLATION OF PSEUDOMONAS SPP ; RESEARCH OF MOULDS AND YEASTS ; DETERMINATION OF THE PH. THE PH IS A SUITABLE METHOD FOR TESTING THE QUALITY OF THE SALTED PRODUCTS. THE ISOLATION OF PSEUDOMONAS AND OF MOULDS AND YEASTS HAS ALWAYS PROVED AS NEGATIVE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-0625
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 261
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing