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Qualité microbienne et sensorielle du maquereau fumé entreposé à basse température.

The microbial and sensory quality of mackerel hot smoked in mild conditions.

Auteurs : KOLODZIEJSKA I., NIECIKOWSKA C., JANUSZEWSKA E., et al.

Type d'article : Article

Résumé

The aerobic plate count after smoking, chilling and packing in cardboard boxes was 0-12 cfu/25 cm2 of the skin of the smoked fish and 10-240 cfu/g of flesh. It was 1.9 log cycle lower than that in the frozen raw material. At 2 °C, the bacterial count on the fish surface and in the meat remained unchanged for at least 3 weeks. At 8 °C after 14 days, the cfu in the meat of smoked fish ranged from 1.8 x 100/g to 1.6 x 10 000 000. The total count on the skin and just under the skin did not increase for up to 21 days at 2 and 8 °C.

Détails

  • Titre original : The microbial and sensory quality of mackerel hot smoked in mild conditions.
  • Identifiant de la fiche : 2003-2896
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 35 - n. 1
  • Date d'édition : 2002

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