Low-level heat-treatment to extend shelf-life of fresh fish
Autor(a) principal: | |
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Data de Publicação: | 1994 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6611 |
Resumo: | The application of heat to reduce the microbial load and extend the lag phase was studied on whole fish and with bacterial isolates from fresh fish in mixed culture. Bacterial isolates obtained from fresh horse-mackerel (Trachurus trachurus) were heat treated at 60°C for 20s and stored in nutrient broth on ice. the flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60°C extended the lag phase but subsequent growth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual EC grades of whole fish or on the flavour of cooked fillets. |
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Low-level heat-treatment to extend shelf-life of fresh fishHorse mackerelScadSpoilageTrachurus trachurusThe application of heat to reduce the microbial load and extend the lag phase was studied on whole fish and with bacterial isolates from fresh fish in mixed culture. Bacterial isolates obtained from fresh horse-mackerel (Trachurus trachurus) were heat treated at 60°C for 20s and stored in nutrient broth on ice. the flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60°C extended the lag phase but subsequent growth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual EC grades of whole fish or on the flavour of cooked fillets.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaVaz-Pires, PauloCapell, ChristopherKirby, Roy2011-10-21T09:42:52Z19941994-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6611engVAZ-PIRES, Paulo ; CAPELL, Christopher ; KIRBY, Roy - Low-level heat-treatment to extend shelf-life of fresh fish. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 29, n.º 4 (1994), p. 405-413info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:13Zoai:repositorio.ucp.pt:10400.14/6611Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:16.019428Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Low-level heat-treatment to extend shelf-life of fresh fish |
title |
Low-level heat-treatment to extend shelf-life of fresh fish |
spellingShingle |
Low-level heat-treatment to extend shelf-life of fresh fish Vaz-Pires, Paulo Horse mackerel Scad Spoilage Trachurus trachurus |
title_short |
Low-level heat-treatment to extend shelf-life of fresh fish |
title_full |
Low-level heat-treatment to extend shelf-life of fresh fish |
title_fullStr |
Low-level heat-treatment to extend shelf-life of fresh fish |
title_full_unstemmed |
Low-level heat-treatment to extend shelf-life of fresh fish |
title_sort |
Low-level heat-treatment to extend shelf-life of fresh fish |
author |
Vaz-Pires, Paulo |
author_facet |
Vaz-Pires, Paulo Capell, Christopher Kirby, Roy |
author_role |
author |
author2 |
Capell, Christopher Kirby, Roy |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Vaz-Pires, Paulo Capell, Christopher Kirby, Roy |
dc.subject.por.fl_str_mv |
Horse mackerel Scad Spoilage Trachurus trachurus |
topic |
Horse mackerel Scad Spoilage Trachurus trachurus |
description |
The application of heat to reduce the microbial load and extend the lag phase was studied on whole fish and with bacterial isolates from fresh fish in mixed culture. Bacterial isolates obtained from fresh horse-mackerel (Trachurus trachurus) were heat treated at 60°C for 20s and stored in nutrient broth on ice. the flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60°C extended the lag phase but subsequent growth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual EC grades of whole fish or on the flavour of cooked fillets. |
publishDate |
1994 |
dc.date.none.fl_str_mv |
1994 1994-01-01T00:00:00Z 2011-10-21T09:42:52Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6611 |
url |
http://hdl.handle.net/10400.14/6611 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
VAZ-PIRES, Paulo ; CAPELL, Christopher ; KIRBY, Roy - Low-level heat-treatment to extend shelf-life of fresh fish. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 29, n.º 4 (1994), p. 405-413 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell |
publisher.none.fl_str_mv |
Wiley Blackwell |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131729501356032 |