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Influence of the Preservation Process on the Quality of Carp Fillets
Author(s) -
Marcel Jacqueline,
Minart Antoine,
Loriot Catherine,
Pascat Bernard
Publication year - 1996
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/(sici)1099-1522(199605)9:3<121::aid-pts358>3.0.co;2-b
Subject(s) - carp , quality (philosophy) , process (computing) , food science , process engineering , business , fish <actinopterygii> , computer science , chemistry , engineering , biology , fishery , physics , quantum mechanics , operating system
An investigation was carried out on the microbiological quality of carp fillets linked to slaughtering methods, variation in temperature, storage time and packing as well as recording the main bacterial flora (total aerobic bacteria, Enterobacteria and Pseudomonas sp. and lactic acid bacteria). The results of this study showed the following. (i) The working room temperature (5–18°C) and dipping of the fillets in ice water did not have any influence on the microbiological quality of the carp fillets. However, for industrial purposes it would be more adequate to work at low temperature. (ii) The packaging process (air, vacuum or modified atmosphere) had significant effects on the microbiology of the fillets. (iii) Only those fillets under a modified atmosphere offered a shelf‐life of 10 days or more (up to 14 days). (iv) MA packaging with 50% CO 2 gave the best results with regard to limiting microbiological growth. (v) Storage of the fillets at a temperature higher than 3°C should be prohibited as well as potential breaks in the cold chain.