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Inhibiteurs et traitement à haute pression empêchant le développement microbien et de la mélanose : influence sur les crevettes réfrigérées (Penaeus japonicus).

The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus).

Auteurs : MONTERO P., LOPEZ-CABALLERO M. E., PEREZ-MATEOS M.

Type d'article : Article

Résumé

Ascorbic acid, citric acid, sodium benzoate, kojic acid, and 4-hexylresorcinol were evaluated alone and in combination as inhibitors of melanosis and microbial spoilage in prawns (Penaeus japonicus) under-non pressure and high-pressure conditions. Sodium benzoate and kojic acid was an effective combination for the inhibition of prawn melanosis. Alone and in combination with ascorbic or citric acid, 4-hexylresorcinol proved the most effective as inhibitors of melanosis and microbial spoilage in prawns. High-pressure treatment appeared to increase melanosis but did not alter the inhibitory effect of inhibitors. Lower total counts of microorganisms seemed to be obtained with ascorbic and citric acids under high-pressure treatment.

Détails

  • Titre original : The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus).
  • Identifiant de la fiche : 2002-2518
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 66 - n. 8
  • Date d'édition : 10/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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