Partager

Modifications microbiologiques et de couleur dans le poisson-chat haché lors de l'entreposage à l'état réfrigéré ou congelé.

Microbiological and colour quality changes of channel catfish frame mince during chilled and frozen storage.

Auteurs : SUVANICH V., MARSHALL D. L., JAHNCKE M. L.

Type d'article : Article

Résumé

Microbial counts and colour values of channel catfish frame mince were determined during storage at -20, 0, and 5 °C. Aerobic plate counts increased from 5.5 to greater than 8 log 10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased l log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed mince was lighter in colour, less red, and less yellow than unwashed mince. Colour of both mince types did not change during storage. Microbial results suggested that prepared catfish frame mince should be stored no longer than 3 d at 0 to 5 °C. Frozen mince remained acceptable for at least 3 mo at -20 °C.

Détails

  • Titre original : Microbiological and colour quality changes of channel catfish frame mince during chilled and frozen storage.
  • Identifiant de la fiche : 2001-1472
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (6)
Voir la source

Indexation