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Article: Reports by R. Jeyashakila and co-researchers describe recent advances in food science.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
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"Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 degrees C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores," scientists in Tuticorin, India report.
"The total bacterial counts were 5 log cfu g-1, in CP, VP and CCC packs; and 3 log cfug-1 in SVCC pack on sixteenth week. ...