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Publisert 2011

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Publikasjonsdetaljer

Utgiver : Nofima AS

Internasjonale standardnummer :
Trykt : 978-82-7251-859-1

Publikasjonstype : Rapport

Bidragsytere : Nygaard, Halvor; Lie, Kari Magnussen

Serier : Nofima rapportserie 10/2011

År : 2011

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The aim of the study was to determine the hygienization effect of a new processing method intended for category 2 material of fish origin. The method includes storage (≥ 24 hours) and heat treatment (≥ 85 ºC/≥ 25 minutes) of grinded fish material with added formic acid to pH ≤ 4,0.
C.sporogenes (ATCC 19404) spores replaced C.perfringens spores in D-value determinations and in examinations of hygienization effect during all phases of the new processing method. In order to minimize interference from the indigenous flora on the analysis of added spores, the fish minces were pre-treated with gamma irradiation (10 kGy).
Average D-value for heat treatment of C.sporogenes spores at 85 ºC in fine fish mince adjusted to pH 7 was 580 minutes. Acidification of fish mince with formic acid to pH 4,0 had no inactivation effect per se, but heat treatment at 85 ºC in the presence of the same acid dosage resulted in a markedly reduced D-value; 8,9 minutes.
The inactivation effect encountered during the complete new processing method was at least 3 Log10 reductions in fine as well as in coarse fish mince. This is regarded as satisfactory, considering the low incidence of C.perfringens spores in fish silages.