MICROBIOLOGY OF THE MARINATION PROCESS USED IN ANCHOVY (ENGRAULIS-ANCHOITA) PRODUCTION

被引：52

作者：

FUSELLI, SR ^{[1
]}

CASALES, MR ^{[1
]}

FRITZ, R ^{[1
]}

YEANNES, MI ^{[1
]}

机构：

[1] UNIV NACL MAR DEL PLATA, FAC CIENCIAS EXACTAS & NAT, RA-7600 MAR DEL PLATA, ARGENTINA

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1994年 / 27卷 / 03期

关键词：

D O I：

10.1006/fstl.1994.1044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A microbiological study of each stage of the marination process of Engraulis achoita was conducted to determine specific flora and effectiveness. The behaviour of three kinds of raw materials (fresh, pre-salted and frozen anchovy) was assessed. Micrococcus sp. and Lactobacillus sp. were identified at each stage of the process for all the raw materials studied. Microbiological and sensory results indicate that all raw materials used were suitable for marinating. © 1994 Academic Press.

引用

页码：214 / 218

页数：5

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