Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.

Abstract

Extended shelf life refrigerated pasteurized foods are foods that have received a mild heat treatment in hermetically sealed packages, or heated and packaged without recontamination and that require refrigeration. These products have an enhance but limited shelf-life. The balance between extension of shelf life, microbiological safety, fresh-like appearance and high nutritional value must be assesed. The aim of this work was to determine the effect of fat content of extended shelf life refrigerated pasteurized fish on heat survival of some microbial groups (mesophilic, psychrotrophic, Enterobacteriaceae, Micrococaceae and anaerobes) and their control during chilled storage for 3, 20 and 45 days. An increase of fat content is associated to a significant decrease of moisture content. Higher fat levels in all products resulted in fewer microbial reductions. Bacterial cells suspended in fat are typically more difficult to destroy than in an aqueous medium due to reduction in water activity. © Lavoisier - La photocopie non autorisée est un délit.