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Effet du processus de transformation et de l'entreposage sur la qualité bactérienne des huîtres comestibles Crassostrea madrasensis (Preston).

Effect of processing and storage on the bacterial quality of edible oyster Crassostrea madrasensis (Preston).

Auteurs : BALASUNDARI S., JAWAHAR-ABRAHAM T., SHANMUGAM S. A., JEYACHANDRAN P.

Type d'article : Article

Résumé

Depuration of oyster resulted in cleansing to an acceptable level of faecal coliforms. Pathogens like motile aeromonads, staphyloccoci, vibrios and salmonellae were persistant even after 24 hours of depuration. The process of shuckling oyster meat manually after heat treatment increased the total plate counts by 12-folds. Freezing and frozen storage decreased the bacterial counts in both antioxydant-treated and untreated samples. Motile aeromonads, although decreased after freezing, remained variable along with vibrios and staphylococci in oyster meat even after 5 months of storage at -18 deg C.

Détails

  • Titre original : Effect of processing and storage on the bacterial quality of edible oyster Crassostrea madrasensis (Preston).
  • Identifiant de la fiche : 1998-1775
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 34 - n. 3
  • Date d'édition : 05/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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