Growth and control of halophilic microorganisms in salt minced fish
1979
Varga, S. | Sims, G.G. | Michalik, P. | Regier, L.W.
Extract: The apparently good shelf stability of salt minced fish produced by the quick salting technique is due to the very low halophilic bacteria content. The nature of the quick salting method and the quality of the curing salt used are responsible for this condition. With no loss in palatability, salted minced fish was rendered stable at 35 degrees C either by reducing water activity to 0.7 or by adding 0.3 percent sorbic acid into the minced flesh with the curing salt. A sorbic acid residue in the desalted product of 0.1 percent was less than the limit allowed in some food products.
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