Publisert 2017

Les på engelsk


Tidsskrift : Journal of food process engineering , vol. 40:e12555 , p. 8 , 2017

Internasjonale standardnummer :
Trykt : 0145-8876
Elektronisk : 1745-4530

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein

Sak : 6

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Kjetil Aune


This study investigates how product quality and shelf life of vacuum-packed cod loins are affected when surface bacteria are targeted in thermal processing regimes. A mathematical heat transfer model was used to generate two mild thermal processing regimes for temperature controlled water baths at 70 °C and 90 °C. The results show that shelf life assessment based on sensory evaluation is closely linked to microbial growth. This study shows that even if mild heat treatments do have a noticeable effect of inactivating bacteria on the surface of the fish muscle, such processes do not prolong shelf life considerably. This may be due to the overall limited effect of mild heat processing on bacterial inactivation, but may also be explained by the fact that for postrigor fish, the microbial contamination might be at a too advanced stage for the investigated mild processing to have significant effect.