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THE MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF A QUICK-FROZEN PRECOOKED DISH (< TOURTE BOURGUIGNONNE >).

LES QUALITES MICROBIOLOGIQUES ET ORGANOLEPTIQUES D'UN PLAT CUISINE SURGELE (TOURTE BOURGUIGNONNE).

Author(s) : ROSSET R.

Type of article: Article

Summary

THE EVOLUTION OF THEMICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF A FROZEN < TOURTE BOURGUIGNONNE > MAINTAINED AT DIFFERENT TEMPERATURES: 255, 261 AND 267 K (-18, -12 AND -6 DEG C) AND FLUCTUATIONS BETWEEN 255-261 K AND 261-267 K IS REPORTED. IT APPEARS THAT IF MICROORGANISM EVOLUTION IS ALMOST THE SAME AT DIFFERENT TEMPERATURES (EXCEPT AT 267 K WHICH CAUSES MOULD MULTIPLICATION), THE TEMPERATURE VARIATIONS, 261-267 K AND ALSO 255-261 K CAUSE SIGNIFICANT ALTERATIONS IN TASTE AND, HENCE, SHOULD BE AVOIDED IN PRACTICE.

Details

  • Original title: LES QUALITES MICROBIOLOGIQUES ET ORGANOLEPTIQUES D'UN PLAT CUISINE SURGELE (TOURTE BOURGUIGNONNE).
  • Record ID : 1989-1482
  • Languages: French
  • Source: Rev. gén. Froid - vol. 78 - n. 10
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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