PRESERVATION OF MINCED PELAGIC FISH BY COMBINED METHODS
No Thumbnail Available
Date
1992
Journal Title
Journal ISSN
Volume Title
Publisher
BLACKWELL SCIENCE LTD
Abstract
The stability of unwashed and washed mince from Spanish sardines (Sardinops 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-degrees-C) produced a partly cooked product, microbiologically stable at 15-degrees-C for at least 15 d. Washing and mild heat treatment (2 min, 80-degrees-C) 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-degrees-C, compared with less than 3 d for the original unwashed mince.
Description
Keywords
HURDLE TECHNOLOGY, LOW-ENERGY PRESERVATION, SARDINOPS-SAGAX, SHELF-LIFE EXTENSION, WATER ACTIVITY