Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets
| Autor: | Didem Üçok Alakavuk, Serap Cosansu, Samime Ozturan, Sühendan Mol |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Salmonella
Microbial Viability Water activity biology Salmonella enteritidis Salting Mackerel Food preservation General Medicine Sodium Chloride medicine.disease_cause biology.organism_classification Microbiology Horse mackerel Perciformes Food Preservation Food Microbiology medicine Animals Food science Desiccation Trachurus trachurus Food Science |
| Zdroj: | International Journal of Food Microbiology. 139:36-40 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2010.01.046 |
| Popis: | Survival of Salmonella Enteritidis inoculated (5-6 log cfu/g) on horse mackerel fillets was studied during salting and/or drying processes at 4 degrees C for up to 70 days. Sample groups were as follows: group A (salt/fish = 80/100), group B (salt/fish = 30/100), group C (salted as group A and dried after 15 days), group D (salted as group B and dried after 15 days), and group E (dried without salting). The salt content increased in all groups with a maximum level of 29.36%. Final salt contents (%) were higher (Pgroup D>group C>groups A and B (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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