Publication Date:
2021-07-10
Description:
An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products.
Description:
Alternative name spelling: Cross Victor Raj, M. - Pt. 1: An improved technique. Fishery Technology, 23(2), pp. 146-148. - Pt. 2: Effect of certain preservatives on the shelf life. Fishery Technology, 23(2), pp. 211-216. - Pt. 3: Studies on some of the storage characteristics. Fishery Technology, 24(1), pp. 48-53.
Keywords:
Fisheries
;
minced products
;
microbial contamination
;
quality assurance
;
processing fishery products
;
bacteriology
;
Clostridium botulinum
Repository Name:
AquaDocs
Type:
article
Format:
application/pdf
Format:
application/pdf
Format:
136-137
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