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STORAGE STABILITY OF INTERMEDIATE MOISTURE MULLET ROE.

Author(s) : HSU H. W.

Type of article: Article

Summary

A STORAGE STABILITY STUDY WAS PERFORMED ON INTERMEDIATE MOISTURE ROE (WATER ACTIVITY: 0.84, SALT CONTENT: 4%). MICROBIAL ANALYSES INDICATED THAT BACTERIA COULD GROW FROM 278-298 K (5-25 DEG C). FUNGI GREW AT 288 AND 298 K (15 AND 25 DEG C) WHILE THEIR GROWTH WAS INHIBITED AT 278 K ; HOWEVER, A LAG PHASE WAS DETECTED AT 288 K. THIOBARBITURIC ACID VALUES INCREASED LINEARLY DURING STORAGE. MICROBIAL ANALYSES, DETERMINATION OF RANCIDITY AND SENSORY EVALUATIONS SHOWED THAT THE PRODUCT WAS STILL ACCEPTABLE AFTER 30 DAYS AT 278, 288 OR 298 K.

Details

  • Original title: STORAGE STABILITY OF INTERMEDIATE MOISTURE MULLET ROE.
  • Record ID : 1983-2231
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 172-175; 196; 7 fig.; 5 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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