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Durée de vie commerciale et développement de la toxine de Clostridium botulinum pendant l'entreposage de filets de silure emballés sous atmosphère modifiée.

Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets.

Auteurs : REDDY N. R., ROMAN M. G., VILLANUEVA M., SOLOMON H. M., KAUTTER D. A., RHODEHAMEL E. J.

Type d'article : Article

Résumé

Shelf life and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high-barrier film were investigated under selected atmospheres. Shelf life decreased with increase of storage temperature from 4 to 16 deg C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and potassium values were not good indicators. Toxin development coincided with sensory spoilage at 16 deg C storage for fillets packaged in either atmosphere. At 4 deg C, none of the modified atmosphere-packaged fillets became toxic.

Détails

  • Titre original : Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets.
  • Identifiant de la fiche : 1998-2996
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 62 - n. 4
  • Date d'édition : 07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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