Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
| Autor: | Marc Heyndrickx, Frank Devlieghere, Imca Sampers, Anh Ngoc Tong Thi, Sam Van Haute, Simbarashe Samapundo, Bruno De Meulenaer |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification biology 030106 microbiology Organoleptic chemistry.chemical_element Pangasius 04 agricultural and veterinary sciences Contamination biology.organism_classification medicine.disease_cause 040401 food science 03 medical and health sciences 0404 agricultural biotechnology chemistry Psychrotrophic bacteria Wash water polycyclic compounds Chlorine medicine Organic matter Food science Pangasius hypophthalmus Food Science |
| Zdroj: | LWT - Food Science and Technology. 68:425-431 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.12.048 |
| Popis: | This study investigated the continuous dosing of chlorine to the wash water by means of a pump to maintain antimicrobial levels of free chlorine in the wash water during the washing of 12 batches of Pangasius fillets. In comparison to the control (no chlorination), total psychrotrophic bacteria were reduced by between 2 and 4 log CFU/100 ml. After the final batch was washed, total chlorine and organic matter in the water sampled had accumulated to 482.9 ± 17.0 ppm and 4447.5 ± 187.4 mg O 2 /L, respectively. However, only 8.9 ± 1.3 μg/L of trihalomethanes was formed in the chlorinated wash water whereas no trihalomethanes were detected in the washed Pangasius fillets after rinsing. It was concluded that the Pangasius fillets washed in chlorinated water continuously dosed with chlorine were safe for human consumption even after a throughput of 12 batches. However, the organoleptic properties of Pangasius fillets washed in the final batch differed significantly from those washed earlier batches. |
| Databáze: | OpenAIRE |
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