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Titolo:
The influence of packaging methodology on the microbiological and fatty acid profiles of refrigerated African catfish fillets
Autore:
Anelich, LE; Hoffman, LC; Swanepoel, MJ;
Indirizzi:
Technikon Pretoria, Dept Biotechnol & Food Technol, Pretoria, South AfricaTechnikon Pretoria Pretoria South Africa echnol, Pretoria, South Africa Univ Stellenbosch, Dept Anim Sci, Matieland, South Africa Univ Stellenbosch Matieland South Africa m Sci, Matieland, South Africa
Titolo Testata:
JOURNAL OF APPLIED MICROBIOLOGY
fascicolo: 1, volume: 91, anno: 2001,
pagine: 22 - 28
SICI:
1364-5072(200107)91:1<22:TIOPMO>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
SODIUM-ACETATE; AQUACULTURE; YEAST; LIFE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
37
Recensione:
Indirizzi per estratti:
Indirizzo: Anelich, LE Technikon Pretoria, Dept Food Technol, Private Bag X680, ZA-0001 Pretoria,South Africa Technikon Pretoria Private Bag X680 Pretoria South Africa ZA-0001
Citazione:
L.E. Anelich et al., "The influence of packaging methodology on the microbiological and fatty acid profiles of refrigerated African catfish fillets", J APPL MICR, 91(1), 2001, pp. 22-28

Abstract

Aims: The shelf-life of refrigerated catfish fillets was determined at 2 degreesC, to simulate retail conditions, using two types of packaging materials, vacuum packing (VP) and oxygen permeable packaging (OPP). Methods and Results: Representative samples (n = 5) from both types of packaging methods were drawn at random every 2 d until a microbiological countof 10(6) cfu g(-1) n as reached. Samples were pooled and screened microbiologically using standard methods. Fatty acid analyses of total lipids, neutral lipid, glycolipid and phospholipid fractions were also conducted, to determine at which point the fish was regarded as spoiled and which packagingmethod provided a longer shelf-life. OPP limits storage to a maximum of 4 d (aerobic plate count of 8.2 x 10(5) cfu g(-1)), whereas VP extends the shelf-life of the fillets to between 6 and 8 d (aerobic plate count of 9.2 x 10(4) cfu g(-1) and 1.66 x 10(6) cfu g(-1), respectively). Similarly, coliform counts increased with time; however, packaging material had no statistical influence thereon. Conclusions: Until d 13, when the experiment was terminated, no deterioration in lipid composition of the various fractions was noted. Significance and Impact of the Study: An extended shelf-lift: microbiologically-speaking, for potential processors, could thus be obtained by using VP instead of OPP.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/12/20 alle ore 02:05:04