Der Einsatz von Flüssigrauch: eine neue Technologie Teil 3: Untersuchungen zur Lagerfähigkeit von mit Flüssigrauch hergestellten vakuumverpackten Räucherfischprodukten
The investigations showed that the shelf life of traditional smoked and vacuum-packed gutted mackerels, mackerel and herring fillets is similar to the corresponding vacuum-packed products smoked with liquid smoke. The storage temperature was 5 ± 0,5 °C. Under experimental conditions the storage time was 26 days for smoked gutted mackerels and more than 30 days for smoked fillets. Storage times of 20 to 25 days for these products are recommended. The microbiological and chemical results showed no differences between both technologies.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | German |
| Published: |
1996
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| Subjects: | Fisheries, chemical analysis, food quality, sensoric, fish quality, storage quality, |
| Online Access: | http://hdl.handle.net/1834/21800 |
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