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RESEARCHES ON NEW PRODUCTS OF SMOKED EELS.

[In Italian. / En italien.]

Author(s) : SENESI E.

Type of article: Article

Summary

RESEARCH RESULTS INDICATE THAT CANNING IS A SATISFACTORY PROCESS TO RETAIN THE ORGANOLEPTIC PROPERTIES OF SMOKED EELS. THE PRODUCT CAN BE STORED INITIALLY AT 277 K (4.C) FOR ONE YEAR AND THEN AT AMBIENT TEMPERATURE FOR A FURTHER 5 MONTHS EVEN IF PRE-CANNING STERILISATION HAS NOT COMPLETELY DESTROYED ALL THE BACTERIAL SPORES. CANNING THE EELS IN A FISH GELATIN MEDIUM HAS PRODUCED GOOD PRODUCT QUALITY RETENTION. EELS STORED AT 277 K, BUT WITHOUT PRE-STERILISATION, UNDER NORMAL COLD STORAGE CONDITIONS HAVE A MAXIMUM MARKET LIFE OF ONLY 30 DAYS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-0158
  • Languages: Italian
  • Publication date: 1981
  • Source: Source: Ind. aliment.
    vol. 20; n. 2; 107-111; 1 fig.; 5 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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