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Article: New food science study findings have been published by scientists at Federal University.(Report)
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
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"Fish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C)," scientists in Niteroi, Brazil report.
"Coliforms, Escherichia coli, Enterococcus spp., coagulase-positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa), sodium chloride and biogenic amines were evaluated. A significant difference in histamine production (P
<0.05) was observed. Escherichia spp., Klebsiella spp, Proteus spp., Shigella spp., Citrobacter spp. and Pseudomonas spp. were isolated. Sodium chloride content varied between 15.65 and 18.87% and no significant difference was observed (P> 0.05). Wa and pH showed significant differences (P
The researchers concluded: "Processing method A was found to be the most appropriate for the production of this kind of fish." ...
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Article: Scientists at Federal University release new data ...
Food Weekly News;
July 28, 2008 ;
700+ words
... ... Pirozi and colleagues, Federal University. The researchers concluded ... contact M.R. Pirozi, Federal University of Vicosa, Dept. of Tecnol ... 7DX, England. Keywords: Food Science, Federal University. This article was prepared ...
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