Control of microbe processes in sterilizing of seafood
| Autor: | Lidia V. Shulgina, Lubov Yu. Lazhentseva, Yury G. Blinov |
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| Jazyk: | ruština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Известия ТИНРО, Vol 188, Iss 1, Pp 237-243 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1606-9919 2658-5510 |
| DOI: | 10.26428/1606-9919-2017-188-237-243 |
| Popis: | Effects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the spicy oil extract, so the time of sterilizing under the temperature of 115оC could be reduced in 5-10 minutes that facilitates inhibition of residual microflora, including the spore forms, in the finished product and provides better bioavailability of its protein component. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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