Control of halophilic and osmophilic organisms in dried galunggong (Decapterus macrosoma) stored at room temperature
1990
Estioko, O.P. | Mabesa, R.C. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Prior to drying in a mechanical dryer at 45 deg C galunggong (Decapterus macrosoma) samples obtained from the local market were dipped for 2 and 4 hr in a brine solution containing 0.1% and 0.2% sorbic acid. They were placed in a packaging material and stored at room temperature (30 deg C +- 3 deg C) for 2 months. Microbial analysis showed a lower halophilic bacterial load for sorbic acid-treated samples. Counts of osmophilic molds and yeast were low for both the treated and untreated fish samples. Total volatile nitrogen content was low after a month storage but increased thereafter. Sensory evaluation of the fish samples showed that all were acceptable after two months of storage. An addition of sorbic acid in brine solution were therefore unnecessary during the processing of dried galunggong. Apparently, salt content and reduced Aw, were enough to depress microbial growth in dried galunggong.
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