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The microflora of semi-preserved fish products: II. The effect of the quality of raw materials, added materials, and storage conditions
SIK – Svenska institutet för konserveringsforskning.
SIK – Svenska institutet för konserveringsforskning.
1964 (English)In: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology, ISSN 0003-6072, E-ISSN 1572-9699, Vol. 30, no 1, 197-208 p.Article in journal (Other academic)
Abstract [en]

This paper is concerned with titbits, i.e. canned fish products that have not been subjected to heat, but which have certain keeping qualities thanks to their high salt content, low pH, and the addition of preservatives. The effects of such factors as the raw material used, the composition of the pickle added to the titbits before they are canned, and physical procedures, e.g. freezing and thawing, on the keeping qualities of the titbits have been investigated. The keeping quality varied substantially with the amount of sugar added to the pickle, a high sugar content markedly prolonging and a low sugar content shortening the maximum tolerable duration of storage of the products. Sodium benzoate proved to have a good effect as a preservative, while nisin had no demonstrable antibiotic effect at all. Freezing of canned titbits before storage at 20 C produced some improvement in keeping qualities and seemed to damage some types of bacteria present. In fermented specimens of titbits the microflora was dominated by cocci and lactobacilli. However, the total amount of bacteria initially present in the cans is not directly correlated to the keeping qualities of the product. © 1964 Swets & Zeitlinger.

Place, publisher, year, edition, pages
1964. Vol. 30, no 1, 197-208 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8354DOI: 10.1007/BF02046726PubMedID: 14195250OAI: oai:DiVA.org:ri-8354DiVA: diva2:966225
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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