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Observations on the Sporicidal Action of Vegetable Oils Used in Fish Canning
Author(s) -
Dallyn H.,
Everton J. R.
Publication year - 1970
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1970.tb02241.x
Subject(s) - peroxide , autoxidation , food science , spore , fish <actinopterygii> , chemistry , heat resistance , vegetable oil , organism , biology , microbiology and biotechnology , biochemistry , fishery , organic chemistry , materials science , composite material , paleontology
Summary. The putrefactive anaerobe PA3679 was used to investigate possible factors present in vegetable oil which might influence the heat resistance of bacterial spores present in processed tuna fish. A water soluble component of some olive and groundnut oils significantly reduced the heat resistance of spores of this organism. Autoxidation factors in vegetable oils are suggested as the sporicidal or sporistatic agents. Attempts to identify the factor with malonaldehyde were not successful but there was some evidence that a similar carbonyl or its peroxide precursor might be involved.