Volume 1 Issue 4
Aug.  2005
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BIE Chun-yan, ZhONG Xu, YANG Xian-shi. The study of microbiology and quality changes of lighted salted Pesudosciacna crocer stored at the different temperature[J]. South China Fisheries Science, 2005, 1(4): 60-63.
Citation: BIE Chun-yan, ZhONG Xu, YANG Xian-shi. The study of microbiology and quality changes of lighted salted Pesudosciacna crocer stored at the different temperature[J]. South China Fisheries Science, 2005, 1(4): 60-63.
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The study of microbiology and quality changes of lighted salted Pesudosciacna crocer stored at the different temperature

  • 1.

    East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China

  • 2.

    College of Food Science, Shanghai Fishery University, Shanghai 200090, China

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  • Received Date: June 08, 2005
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    • Abstract

  • Microbiological and quality changes of lighted salted Pesudosciacna crocer stored at 5, 10, 15, 25℃ were studied. The shelf life of lighted salted P.crocer stored at the different temperature was investigated by studying the growth of microbial flora and changes of POV and TVBN during storage. The indicators of spoilage were accurately described. The result of experiment showed: at the end of storage, microbiology growth maximum density was approximately 8~9 log10CFU · g-1, T-VBN was about beyond 35~45 mg · 100 g-1. There is a peak of POV during storage under different conditions, the shelf life of products were 20, 14, 8 and 5 days, respectively. It revealed that the shelf life of vacuum-packed light saltedP.crocer was very short at the storage above 0℃. Furthermore, the main cause of spoilage was induced by microbiological spoilage. Chemical change is not main cause of spoilage but have some relativity with spoilage.

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    • References (7)
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