High temperature processing of fish sausage 4. - Heat penetration study
An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1987
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| Subjects: | Fisheries, minced products, microbial contamination, quality assurance, processing fishery products, bacteriology, Clostridium botulinum, |
| Online Access: | http://hdl.handle.net/1834/34000 |
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