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Spoilage bacteria of iced fish.

Bactéries d'altération du poisson conservé sous glace.

Author(s) : ABABOUCH L., SOUIBRI L., RHALIBY K.

Summary

Sensory, microbiological and chemical changes of sardines (Sardina pilchardus) stored in ice were assessed. The keeping time of iced sardines was 11 days and the pH varied between 6.04 and 6.53. Flora of seawater containing fish is analysed. Natural flora of fresh sardines is also analysed and described.

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Pages: p 157-170

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Details

  • Original title: Bactéries d'altération du poisson conservé sous glace.
  • Record ID : 1993-3391
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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