Microbiological stability and quality of smoked fish
1995
Vukovic, I. (Veterinarski fakultet, Beograd (Yugoslavia)) | Roksandic, I. | Buncic, O. | Raicevic, S.
In this paper some important factors of microbiological stability and quality of smoked fish, as well as, properties of those products (composition, pH, aw), processing technology (salting, drying, smoking, heating), storage conditions (temperature, oxygen, humidity) and microorganisms (species, number, toxicity) are discussed. Microbiological stability and quality of smoked and dried bleak are primarily based on low water activity (aw 0.93). As the hot smoked fish (carp, silver carp, bighead, mackerel) contains high percentage of water, the microbiological stability is succeeded by salt concentration higher than 3 (aw 0.97) in all parts of fish, as well as by internal smoked temperature of 70 deg C. Vacuum packed smoked fish is storable under refrigeration (4 deg C - 7 deg C) until 30 days.
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