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- Title
Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C).
- Authors
Shakila, Robinson Jeya; Jeyasekaran, Geevaretnam; Vijayakumar, Arumugam; Sukumar, Durairaj
- Abstract
Fish cakes prepared from emperorbream ( Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 °C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g−1, in CP, VP and CCC packs; and 3 log cfug−1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g−1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g−1. Total bacilli were detected in CP and VP at 3 log cfu g−1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g−1. Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g−1 level on the final day.
- Subjects
FISH cakes; FROZEN foods; FOOD quality; FROZEN seafood; FOOD composition
- Publication
International Journal of Food Science & Technology, 2009, Vol 44, Issue 11, p2120
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1111/j.1365-2621.2009.02047.x