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Microbiological, sensory and colour changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.

Author(s) : KILINC B.

Type of article: Article

Summary

In this study, the microbiological, sensory and colour changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 106 cfu/g on day 5. Yeast-moulds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. Up to day 4, anchovy patties were determined as "acceptable," but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.

Details

  • Original title: Microbiological, sensory and colour changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.
  • Record ID : 2010-1960
  • Languages: English
  • Source: J. Muscle Foods - vol. 20 - n. 2
  • Publication date: 2009/04
  • DOI: http://dx.doi.org/10.1111/j.1745-4573.2009.00139.x

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