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Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. I. Shrimp
Author(s) -
PABLO IGNACIO S.,
SILVERMAN GERALD J.,
GOLDBLITH SAMUEL A.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00515.x
Subject(s) - shrimp , mesophile , bacterial growth , population , biology , food science , zoology , chemistry , fishery , bacteria , genetics , demography , sociology
SUMMARY Microbial growth patterns of rehydrated shrimp were investigated at 4, 20, and 37°C. Storage temperature greatly influenced the growth rates. The lag period was longest at 4°C and shortest at 37°C. The maximum population, almost a million times that of the initial population, was reached twice as fast at 37°C as at 20°C. Samples stored at 4°C increased 10,000‐fold in total aerobic counts but required two weeks to do so. Growth patterns indicate a shift in microbial spectrum in response to temperature. This was pronounced when rehydrated shrimp was stored at 4°C, the essentially mesophilic population becoming a minority. It is apparent that, in common with other types of perishable food products, rehydrated shrimp can have a storage life significantly extended by low temperatures. The shrimp storage life was 7 times as long at 4°C as at 20°C, and 20 times as long as at 37°C.