BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES
Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
VALLE, F. R. [verfasserIn] HINOJOSA, J. [verfasserIn] BARRERA, D. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1973 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 38(1973), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:38 ; year:1973 ; number:4 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1973.tb02819.x |
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| 520 | |a Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity | ||
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10.1111/j.1365-2621.1973.tb02819.x doi (DE-627)NLEJ240526430 DE-627 ger DE-627 rakwb VALLE, F. R. verfasserin aut BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES Oxford, UK Blackwell Publishing Ltd 1973 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HINOJOSA, J. verfasserin aut BARRERA, D. verfasserin aut MORA, R. A. oth In Journal of food science Chicago, Ill. : Inst., 1990 38(1973), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:38 year:1973 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1973.tb02819.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 38 1973 4 0 |
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10.1111/j.1365-2621.1973.tb02819.x doi (DE-627)NLEJ240526430 DE-627 ger DE-627 rakwb VALLE, F. R. verfasserin aut BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES Oxford, UK Blackwell Publishing Ltd 1973 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HINOJOSA, J. verfasserin aut BARRERA, D. verfasserin aut MORA, R. A. oth In Journal of food science Chicago, Ill. : Inst., 1990 38(1973), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:38 year:1973 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1973.tb02819.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 38 1973 4 0 |
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10.1111/j.1365-2621.1973.tb02819.x doi (DE-627)NLEJ240526430 DE-627 ger DE-627 rakwb VALLE, F. R. verfasserin aut BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES Oxford, UK Blackwell Publishing Ltd 1973 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HINOJOSA, J. verfasserin aut BARRERA, D. verfasserin aut MORA, R. A. oth In Journal of food science Chicago, Ill. : Inst., 1990 38(1973), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:38 year:1973 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1973.tb02819.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 38 1973 4 0 |
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10.1111/j.1365-2621.1973.tb02819.x doi (DE-627)NLEJ240526430 DE-627 ger DE-627 rakwb VALLE, F. R. verfasserin aut BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES Oxford, UK Blackwell Publishing Ltd 1973 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HINOJOSA, J. verfasserin aut BARRERA, D. verfasserin aut MORA, R. A. oth In Journal of food science Chicago, Ill. : Inst., 1990 38(1973), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:38 year:1973 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1973.tb02819.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 38 1973 4 0 |
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10.1111/j.1365-2621.1973.tb02819.x doi (DE-627)NLEJ240526430 DE-627 ger DE-627 rakwb VALLE, F. R. verfasserin aut BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES Oxford, UK Blackwell Publishing Ltd 1973 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HINOJOSA, J. verfasserin aut BARRERA, D. verfasserin aut MORA, R. A. oth In Journal of food science Chicago, Ill. : Inst., 1990 38(1973), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:38 year:1973 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1973.tb02819.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 38 1973 4 0 |
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BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES |
| abstract |
Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity |
| abstractGer |
Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity |
| abstract_unstemmed |
Total plate, halophilic and staphylococcal counts were determined in quick-salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun-dried and tunnel-dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity |
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BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES |
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