Influence of the Preservation Process on the Quality of Carp Fillets

✍ Scribed by Jacqueline Marcel; Antoine Minart; Catherine Loriot; Bernard Pascat

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 432 KB
• Volume: 9
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(199605)9:3<121::aid-pts358>3.0.co;2-b

✦ Synopsis

An investigation was carried out on the microbiological quality of carp fillets linked t o slaughtering methods, variation in temperature, storage time and packing as well as recording the main bacterial flora (total aerobic bacteria, Enterobacteria and Pseudornonas sp. and lactic acid bacteria). The results of this study showed the following. (i) The working room temperature (5-18°C) and dipping of the fillets in ice water did not have any influence on the microbiological quality of the carp fillets. However, for industrial purposes it would be more adequate t o work a t l o w temperature. (ii) The packaging process (air, vacuum or modified atmosphere) had significant effects on the microbiology of the fillets. (iii) Only those fillets under a modified atmosphere offered a shelf-life of 10 days or more (up t o 14 days). (iv) M A packaging with 50% COz gave the best results with regard t o limiting microbiological growth. (v) Storage of the fillets at a temperature higher than 3°C should be prohibited as well as potential breaks i n the cold chain.