Microflora of low-salt herring. I. The effect of sort of packaging on microflora of herring a'la Matias

• Autorzy: Dabrowski W. , Czeszejko K. , Gronet A. , Wesolowska A.
• Języki publikacji: EN

Abstrakty

EN

Results of qualitative and quantitative analyses of microflora of traditionally and vacuum-packed herring a`la Matias are presented. Forty fillet samples of one producer were bought in randomly chosen local shops and tested. It was stated that their microflora depended on sort of packaging. Gram-positive rods: Brevibacterium spp., Gram-negative rods: Pseudomonas spp., and Gram-positive cocci: Micrococcus spp. were dominant in vacuum-packed samples. Microflora of products in traditional packaging was much more varied. Yeast analysis also showed greater diversity within samples packaged in traditional way as they contained Saccharomyces spp., Zygosaccharomyces spp. and Candida spp. Only Candida spp. was found in vacuum-packed samples.

Słowa kluczowe

EN

yeast; vacuum-packed herring a'la Matias; low-salt herring; herring; packaging; bacteria; salt herring; herring a'la Matias; microflora

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Dabrowski W.

• Agricultural University of Szczecin, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Czeszejko K.

autor

Gronet A.

autor

Wesolowska A.

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