Preservation of minced pelagic fish by combined methods

Abstract

The stability of unwashed and washed mince from Spanish sardines (Sardinups sagax) treated by mild heating, low pH (5.7-6.0), potassium sorbate (0.05-0.2%), and sodium chloride (2.0-6.0%) was studied. Addition of 6% salt and 0.2% sorbate at pH 5.7 was the best factor combination and when accompanied by heat treatment (10 min, 80°C) produced a partly cooked product, microbiologically stable at 15°C for at least 15d. Washing and mild heat treatment (2min, SOOC) helped to reduce the initial microbial load of the mince by a factor of 100 and, in combination with the above formulation, the product had a storage life of over 15 d at 15"C, compared with less than 3 d for the original unwashed mince.

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

“…It was interesting to note that the microbiological data did not correlate well with biochemical and sensory results. The result of the present study is agreeing with the statement that higher counts are quite normal in tropical fishes and counts of 8 log 10 cfu g -1 may be tolerated for bacterial population rendered ''less active'' by processing (Aguilera et al 1992).…”

DETERMINATION OF SHELF LIFE OF MARINADE AND BRINE INJECTED RAINBOW TROUT (Oncorhynchus mykiss, WALBAUM 1792) AT REFRIGERATOR CONDITIONS

“…It was stated that the limit value of mesophilic aerobic bacteria in fresh fish was 6-7 log cfu/g and this value must be lower than 5 log cfu/g in a qualified product (Huss, 1988;Aguilera et al, 1992;Chytiri et al, 2004;Köse and Erdem, 2004;Bilgin et al, 2006;Cakli et al, 2006a;Bao et al, 2007;Duyar et al, 2012). Also it was stated that the limit value of psychrophile bacteria must be 5 log cfu/g (Erkan and Özden, 2008).…”