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Changements microbiologiques, sensoriels et dans la coloration des boulettes d'anchois (Engraulis encrasicholus) pendant l'entreposage frigorifique.

Microbiological, sensory and colour changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.

Auteurs : KILINC B.

Type d'article : Article

Résumé

In this study, the microbiological, sensory and colour changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 106 cfu/g on day 5. Yeast-moulds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. Up to day 4, anchovy patties were determined as "acceptable," but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.

Détails

  • Titre original : Microbiological, sensory and colour changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.
  • Identifiant de la fiche : 2010-1960
  • Langues : Anglais
  • Source : J. Muscle Foods - vol. 20 - n. 2
  • Date d'édition : 04/2009
  • DOI : http://dx.doi.org/10.1111/j.1745-4573.2009.00139.x

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