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Microbiological aspects and shelf life of processed seafood products
dc.creator | Boziaris, I. S. | en |
dc.creator | Stamatiou, A. P. | en |
dc.creator | Nychas, G. J. E. | en |
dc.date.accessioned | 2015-11-23T10:24:11Z | |
dc.date.available | 2015-11-23T10:24:11Z | |
dc.date.issued | 2013 | |
dc.identifier | 10.1002/jsfa.5873 | |
dc.identifier.issn | 0022-5142 | |
dc.identifier.uri | http://hdl.handle.net/11615/26443 | |
dc.description.abstract | BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 degrees C to determine their shelf life and the predominant spoilage micro-organisms. RESULTS: Shelf life determined by sensory analysis varied from 66 to 180 days depending on the product. The cause of spoilage for most of the products was the development of off-flavours/off-odours, while two products were rejected owing to oil discolouration. Pseudomonads were in most cases below detection limit. H2S-producing bacteria, Brochothrix thermosphacta and Enterobacteriaceae were below detection limit throughout the experiment. The predominant spoilage micro-organisms were lactic acid bacteria and yeasts. Hygiene indicators such as Staphylococcus spp. and total coliforms were also below detection limit in all samples. CONCLUSION: Primarily the initial pH and secondarily the NaCl content determined shelf life duration. Under the applied conditions, lactic acid bacteria and yeasts predominated. The contribution of chemical oxidation and/or autolysis to spoilage and shelf life might be important for most of the products. (c) 2012 Society of Chemical Industry | en |
dc.source | Journal of the Science of Food and Agriculture | en |
dc.source.uri | <Go to ISI>://WOS:000316628400030 | |
dc.subject | micro-organisms | en |
dc.subject | spoilage | en |
dc.subject | shelf life | en |
dc.subject | processed seafoods | en |
dc.subject | COLD-SMOKED SALMON | en |
dc.subject | SARDINA-PILCHARDUS | en |
dc.subject | ENGRAULIS-ANCHOITA | en |
dc.subject | SPOILAGE | en |
dc.subject | BACTERIA | en |
dc.subject | KEEPING QUALITY | en |
dc.subject | FISH PRODUCTS | en |
dc.subject | ANCHOVIES | en |
dc.subject | 4-DEGREES-C | en |
dc.subject | MARINATION | en |
dc.subject | STORAGE | en |
dc.subject | Agriculture, Multidisciplinary | en |
dc.subject | Chemistry, Applied | en |
dc.subject | Food Science & | en |
dc.subject | Technology | en |
dc.title | Microbiological aspects and shelf life of processed seafood products | en |
dc.type | journalArticle | en |
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