期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 46, 期 4, 页码 887-895出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2011.02568.x
关键词
Chemical indices; microbial spoilage; Nephrops norvegicus; shelf-life
P>Microbial activity and spoilage of Norway lobster (Nephrops norvegicus) from Greek temperate waters, stored in air at 20, 5 and 0 degrees C was assessed. Microbial spoilage population, Total Volatile-Base Nitrogen (TVB-N), Trimethylamine-Nitrogen (TMA-N), pH and organoleptic changes were determined. Shelf-life of Norway lobster stored at 20, 5 and 0 degrees C was 24, 72 and 96 h respectively. The product was spoiled due to the development of TVB-N and melanosis of the carapace, as TVB-N was apparent from the early stages of storage and correlated very well with microbial growth and shelf-life. Pseudomonas sp. was the predominant spoilage bacterium. Product rejection coincided with TVB-N levels of 330-400 mg kg-1 and Pseudomonas sp. population level of about 5 x 105 cfu g-1. Pseudomonas sp. and TVB-N are presumably the Specific Spoilage Organism and the Chemical Spoilage Index of the product.
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