ShareTHE EFFECT OF MICROBIAL ENZYMES ON THE QUALITY OF FROZEN FOODS.
Author(s) : HALL L. P., ALCOCK S. J.
Type of article: Article
Summary
IN ORDER TO DETERMINE A CORRELATION BETWEEN THE AEROBIC BACTERIA COUNT AND QUALITY LOSS DURING COLD STORAGE, VEGETABLES (PEAS, CARROTS) AND GROUND BEEF WERE INOCULATED WITH MIXED BACTERIA PRIOR TO FREEZING AND STORAGE AT 258 OR 244 K (-15 OR -29 DEG C). STUDY OF CHANGES IN THE ORGANOLEPTIC PROPERTY AND DEVELOPMENT OF MICROFLORA. MICROBIAL GROWTH IS REDUCED IN STORAGE AT 244 K ONLY IN THE CASE OF GROUND MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-235382.
Details
- Original title: THE EFFECT OF MICROBIAL ENZYMES ON THE QUALITY OF FROZEN FOODS.
- Record ID : 1988-2308
- Languages: English
- Source: Food Microbiol. - vol. 4 - n. 3
- Publication date: 1987
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Carrot; Mince; Microbiology; Meat; Beef; Organoleptic property; Pea; Vegetable; Freezing
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QUALITY OF THAWED FROZEN FOODS.
- Author(s) : DOESBURG J. J.
- Date : 1985/01
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 1
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DEEP-FREEZE TECHNOLOGY SEEN FROM A MICROBIOLOGI...
- Author(s) : DEBEVERE J.
- Date : 1988
- Languages : Dutch
- Source: Kelvin - n. 2
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Microbiological aspects of frozen foods.
- Author(s) : BROWN M. H.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 15-25; 1 fig.; 2 tabl.; 20 ref.
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QUALITY AND STABILITY OF SOME FROZEN FOODS.
- Author(s) : ANDREOTTI R.
- Date : 1988
- Languages : Italian
- Source: Ind. Conserve - vol. 63 - n. 1
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Importance of precooling in domestic freezing.
- Author(s) : GONCALVES J. R., MOBAIER S.
- Date : 1991
- Languages : Portuguese
- Source: Colet. ITAL - vol. 21 - n. 2
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