Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix
AUTOR(ES)
Loaharanu, Paisan
RESUMO
The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=376779Documentos Relacionados
- Viability and Estimation of Shelf-Life of Bacterial Populations1
- Shelf-life extension and quality maintenance of fresh-cut âMenina Brasileiraâ zucchini.
- Evaluation of the shelf-life of vegetable-type soybean pods
- Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey
- Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
