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SIGNIFICANCE OF THAWING TEMPERATURE FOR DETERMINATION OF THE MICROBIOLOGICAL QUALITY OF FROZEN HAKE (MERLUCCIUS SP).

[In Spanish. / En espagnol.]

Author(s) : RODRIGUEZ DE LECEA J.

Type of article: Article

Summary

FOUR THAWING METHODS ARE CONSIDERED: BY < TRITURATION > AT AMBIENT TEMPERATURE (2-3 HOURS) OR IN A REFRIGERATOR AT 278-279 K (5-6 DEG C) FOR 18 HOURS, OR BY REWARMING IN A WATER BATH AT 333 K (60 DEG C) FOR 15 MINUTES. THE METHODS FOR DETECTING THE PRINCIPAL PATHOGENIC MICROORGANISMS ARE THEN COMPARED. BEST RESULTS ARE OBTAINED WITH THAWING BY < TRITURATION >.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1990-1946
  • Languages: Spanish
  • Source: An. Bromatol. - vol. 41 - n. 1
  • Publication date: 1989

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