ShareRESAZURIN TEST FOR MICROBIOLOGICAL CONTROL OF DEEP FROZEN SHRIMPS.
Author(s) : KUMMERLIN R.
Type of article: Article
Summary
THE MICROBIOLOGICAL EXAMINATION OF EXUDED TISSUE JUICE OF DEEP FROZEN SHRIMPS WHEN THAWED QUICKLY AT 308-313 K (35-40 DEG C) YIELDS RESULTS SIMILAR TO THOSE OF HOMOGENATES OBTAINED BY MECHANICAL BLENDING OF THE FOOD. THUS, THESE EXUDATES CAN BE CONSIDERED UNDILUTED ALIQUOTS OF THE SOLID SAMPLE. IN SEARCH OF METHODS FOR INDUSTRIAL QUALITY CONTROL, A RESAZURIN REDUCTION TEST (OTSUKA & NAKAE, 1969) WAS MODIFIED AND ASSAYED ON EXUDATES OF IQF SHRIMPS.
Details
- Original title: RESAZURIN TEST FOR MICROBIOLOGICAL CONTROL OF DEEP FROZEN SHRIMPS.
- Record ID : 1983-1860
- Languages: English
- Source: J. Food Technol. - vol. 17 - n. 4
- Publication date: 1982/08
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Shrimp; Microbiology; Drip; Crustacea; Control (generic); Freezing
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- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 1
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EFFECT OF FREEZING AND THAWING ON PRESS JUICE E...
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- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
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Differentiation of unfrozen or frozen-thawed ku...
- Author(s) : HOZ L., FERNANDEZ M., DIAZ O., ORDONEZ J. A., PAVLOV A., GARCÍA DE FERNANDO G. D.
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QUALITY CONTROL OF FISHERY PRODUCTS.
- Author(s) : PARISI E.
- Date : 1981
- Languages : Italian
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