Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6611
Título: Low-level heat-treatment to extend shelf-life of fresh fish
Autor: Vaz-Pires, Paulo
Capell, Christopher
Kirby, Roy
Palavras-chave: Horse mackerel
Scad
Spoilage
Trachurus trachurus
Data: 1994
Editora: Wiley Blackwell
Citação: VAZ-PIRES, Paulo ; CAPELL, Christopher ; KIRBY, Roy - Low-level heat-treatment to extend shelf-life of fresh fish. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 29, n.º 4 (1994), p. 405-413
Resumo: The application of heat to reduce the microbial load and extend the lag phase was studied on whole fish and with bacterial isolates from fresh fish in mixed culture. Bacterial isolates obtained from fresh horse-mackerel (Trachurus trachurus) were heat treated at 60°C for 20s and stored in nutrient broth on ice. the flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60°C extended the lag phase but subsequent growth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual EC grades of whole fish or on the flavour of cooked fillets.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6611
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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