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RESEARCH INTO NEW PRODUCTS BASED ON SMOKED EEL.

[In Italian. / En italien.]

Author(s) : SENESI E.

Type of article: Article

Summary

RESEARCH HAS BEEN CARRIED OUT TO OBTAIN NEW PRODUCTS FROM CANNED OR CONDITIONED FILLETS OF SMOKED EEL. RESULTS HAVE SHOWN THAT CANNING ENABLES THE PRODUCT TO MAINTAIN ITS ORGANOLEPTIC PROPERTIES AFTER 12 MONTHS STORAGE AT 277 K (4 DEGC) FOLLOWED BY 5 MONTHS AT ROOM TEMPERATURE, EVEN IF STERILISATION HAS NOT COMPLETELY DESTROYED ALL BACTERIAL SPORES. USING FISH GELATINE AS THE FILLING MEDIUM IN THE CANS HAS GIVEN GOOD RESULTS. THE MAXIMUM STORAGE DURATION IS 30 DAYS FOR PRODUCTS HELD AT 277 K AND WHICH HAVE NOT BEEN THERMALLY PRETREATED.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-2014
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 11
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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