Rapid CO2 evolution method for determining shelf life of refrigerated catfish

被引：7

作者：

Chew, SY ^{[1
]}

Hsieh, YHP ^{[1
]}

机构：

[1] Auburn Univ, Dept Nutr & Food Sci, Auburn, AL 36830 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

CO2; evolution; microbial quality; catfish; shelf life; APC method; IEF;

D O I：

10.1111/j.1365-2621.1998.tb17896.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The feasibitity of a CO2 evolution method using an IR analyzer to evaluate the shelf life of refrigerated (4 degrees C) catfish was investigated, Aerobic plate count (APC), and isoelectric focusing (IEF) of samples were compared with the CO2 evolution rate (CER) determinations. The increase In CER (25.78 to 195.63 mu Lg(-1)h(-1)) far farm raised catfish stored from 0 to 10 days correlated highly with APCs (4.32 to 10.24 log CFU g(-1)). The IEF data also confirmed the APC and CER results. Catfish spoilage was evident after 6 days at 4 degrees C. Direct measurement of CER is a rapid and effective method to determine the microbial quality of catfish.

引用

页码：768 / 771

页数：4

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