PRESERVATION OF MINCED PELAGIC FISH BY COMBINED METHODS

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorFRANCKE, A
dc.contributor.authorFIGUEROA, G
dc.contributor.authorBORNHARDT, C
dc.contributor.authorCIFUENTES, A
dc.date.accessioned2024-01-10T12:41:41Z
dc.date.available2024-01-10T12:41:41Z
dc.date.issued1992
dc.description.abstractThe 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.
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.issn0950-5423
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77441
dc.identifier.wosidWOS:A1992HU16600008
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero2
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final177
dc.pagina.inicio171
dc.publisherBLACKWELL SCIENCE LTD
dc.revistaINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.rightsregistro bibliográfico
dc.subjectHURDLE TECHNOLOGY
dc.subjectLOW-ENERGY PRESERVATION
dc.subjectSARDINOPS-SAGAX
dc.subjectSHELF-LIFE EXTENSION
dc.subjectWATER ACTIVITY
dc.titlePRESERVATION OF MINCED PELAGIC FISH BY COMBINED METHODS
dc.typeartículo
dc.volumen27
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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