Control of microbe processes in sterilizing of seafood

Effects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the s...

Full description

Saved in:
Bibliographic Details
Published inIzvestiâ Tihookeanskogo naučno-issledovatelʹskogo rybohozâjstvennogo centra Vol. 188; no. 1; pp. 237 - 243
Main Authors Shulgina, Lidia V., Lazhentseva, Lubov Yu, Blinov, Yury G.
Format Journal Article
LanguageEnglish
Russian
Published Vladivostok TINRO-Center 30.03.2017
Transactions of the Pacific Research Institute of Fisheries and Oceanography
Subjects
Animal oil extraction
Canned products
canning
Marine
Quality
quality of canned seafood
Seafoods
spicy oil extract
Sterilization
sterilization regime
thermal resistance of spore
INW, Japan Sea
Online AccessGet full text

Cover

More Information
Summary:Effects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the spicy oil extract, so the time of sterilizing under the temperature of 115 ~'C could be reduced in 5-10 minutes that facilitates inhibition of residual microflora, including the spore forms, in the finished product and provides better bioavailability of its protein component.
ISSN:1606-9919
2658-5510
DOI:10.26428/1606-9919-2017-188-237-243