The storage of cold-smoked New Zealand jack mackerel

Contributor(s): Fletcher, G.C. (DSIR, Division of Horticulture and Processing. Auckland) | Wong, R.J. (DSIR, Division of Horticulture and Processing. Auckland) | Charles, J.C. (DSIR, Division of Horticulture and Processing. Auckland) | Hogg-Stec, M.G. (DSIR, Division of Horticulture and Processing. Auckland) | Temple, S.M. (DSIR, Division of Horticulture and Processing. Auckland).
Material type: materialTypeLabelBookSeries: Fish processing bulletin ; no.11.Publisher: Auckland : Fish Technology Section, Division of Horticulture and Processing, DSIR, 1988 AugDescription: 35 p.ISSN: 0112-4633.Subject(s): TRACHURUS NOVAEZELANDIAE | FISH PROCESSING | SMOKED FISH | STORAGE LIFE | JACK MACKEREL | ORGANOLEPTICS
Incomplete contents:
Vacuum-packaged cold-smoked jack mackerel (#Trachurus declivis#) was held at 0 degrees C for 30 days and examined by sensory, chemical and microbiological tests. There was no significant loss in acceptability over this period although changes in sensory characteristics did occur during the first 2 weeks. No #Vibrio parahaemolyticus# were isolated before or after smoking and histamine levels did not increase during smoking. Spoilage organisms did not increase until the end of the trial when maximum aerobic plate count of 3.55 log10c.f.u./g1 was recorded. The pH rose and the level of inosine monophosphate declined over the first 10 days of storage. Otherwise the product appeared stable over the storage period. It was concluded that the product has a shelf-life exceeding one month
In: Fish processing bulletin
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Item type Current location Call number Copy number Status Date due Barcode
JOURNAL JOURNAL WELLINGTON
STACK
STACK NO. 11 1988 1 Available J019126

Price $16.50

Vacuum-packaged cold-smoked jack mackerel (#Trachurus declivis#) was held at 0 degrees C for 30 days and examined by sensory, chemical and microbiological tests. There was no significant loss in acceptability over this period although changes in sensory characteristics did occur during the first 2 weeks. No #Vibrio parahaemolyticus# were isolated before or after smoking and histamine levels did not increase during smoking. Spoilage organisms did not increase until the end of the trial when maximum aerobic plate count of 3.55 log10c.f.u./g1 was recorded. The pH rose and the level of inosine monophosphate declined over the first 10 days of storage. Otherwise the product appeared stable over the storage period. It was concluded that the product has a shelf-life exceeding one month

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