De bewaarkapaciteit van voorverpakte schol = L'aptitude à la conservation de la plie préemballée
Devriendt, H.; Declerck, D. (1977). De bewaarkapaciteit van voorverpakte schol = L'aptitude à la conservation de la plie préemballée. Landbouwtijdschrift 30(3): 691-706
In: Landbouwtijdschrift = Revue de l'Agriculture. Ministerie van Landbouw: Brussel. ISSN 0776-2143, meer
Is gerelateerd aan:
Devriendt, H.; Declerck, D. (1977). De bewaarkapaciteit van voorverpakte schol. 77/7. Kommissie voor Toegepast Wetenschappelijk Onderzoek in de Zeevisserij (T.W.O.Z.): Oostende. 11 pp., meer
The present study was undertaken to determine changes in storage life, spoilage pattern and bacterial flora of prepackaged plaice (Pleuronectes platessa L.) as a consequence of changes in temperature of the refrigerated display cabinet. Prepacked fillets and whole fish were stored for up to 4 days under simulated selling conditions and at 3 different temperatures: by day (from 9 to 18 h) at 1, 4 or 8° C and by night at 1°C. Every day the bacterial decay of the plaice was determined by sensory, chemical and bacteriological methods. The results indicated that a retail shelf-life of 4 days can be guaranteed for prepackaged whole plaice and fillets at temperatures not exceeding 4°C. The storage at 8°C not only limited the keeping time but also could not satisfactorily prevent the proliferation of coliforms. Prepacked plaice picked up a considerable load of these bacteria, especially during the sequence of filleting under existing commercial conditions.
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