Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat
Various procedures were used to attempt to correlated spoilage of imitation crabmeat with sensory analysis after storage at 4 degrees C, 10 degrees C and 22 degrees C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1991-01, Vol.56 (1), p.164-167 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 167 |
|---|---|
| container_issue | 1 |
| container_start_page | 164 |
| container_title | Journal of food science |
| container_volume | 56 |
| creator | Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA) Kaysner, C.A Colburn, K.G Sullivan, J.J Abeyta, C. Jr Walker, K.D Torkelson, J.D. Jr Throm, H.R Wekell, M.M |
| description | Various procedures were used to attempt to correlated spoilage of imitation crabmeat with sensory analysis after storage at 4 degrees C, 10 degrees C and 22 degrees C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22 degrees C. Even though 22 degrees C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4 degrees C and 10 degrees C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08002.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_29127348</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>29127348</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4954-c94760bfdd73b0ce6627eb674cd9217ed8d2ac671b265872586f98ce07aa0d713</originalsourceid><addsrcrecordid>eNqVkc1u1DAUhSMEEkPhBVhFlWBFgq_t-IcNqqa0gEpBKoUVsm4cp3iaTAY7gRmeHkczAokNwhvbR5_Ptc7JsmMgJaT1fFUCE1VBBYUStIZyrIkihJbbO9kCZEUKpjjczRZJowUAl_ezBzGuyHxnYpF9WX51vbfY5bhu8nQKQ-2Hbrg5aNjtoo_50Obf0U5TX2zQ3rrmWb7BOLop-J-uydsOk5b73o84-mGd24B173B8mN1rsYvu0WE_yq7PXn1cvi4u3p-_WZ5cFJbrihdWcylI3TaNZDWxTggqXS0kt42mIF2jGopWSKipqJSklRKtVtYRiUgaCewoe7r33YTh2-TiaHofres6XLthioZqoJJx9U8QKqUogEjg8V_gaphCiiMxmjMtZDW7vdhDKbUYg2vNJvgew84AMXM_ZmXmfszcj5n7MYd-zDY9fnKYgDFl3QZcWx__OGhBOFcycS_33A_fud1_TDBvz06vQPDkUOwdfKps-9sBw60RksnKfL48N1TKy3enHz6ZeeLjPd_iYPAmpF9dX2lgAEqzX82OvE8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194396758</pqid></control><display><type>article</type><title>Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA) ; Kaysner, C.A ; Colburn, K.G ; Sullivan, J.J ; Abeyta, C. Jr ; Walker, K.D ; Torkelson, J.D. Jr ; Throm, H.R ; Wekell, M.M</creator><creatorcontrib>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA) ; Kaysner, C.A ; Colburn, K.G ; Sullivan, J.J ; Abeyta, C. Jr ; Walker, K.D ; Torkelson, J.D. Jr ; Throm, H.R ; Wekell, M.M</creatorcontrib><description>Various procedures were used to attempt to correlated spoilage of imitation crabmeat with sensory analysis after storage at 4 degrees C, 10 degrees C and 22 degrees C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22 degrees C. Even though 22 degrees C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4 degrees C and 10 degrees C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb08002.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS DE ORIGEN MARINO ; Bacteria ; Biochemistry ; Biological and medical sciences ; CANGREJO DE MAR ; CRABE ; Decapoda ; EMBALAJE EN VACIO ; EMBALLAGE SOUS VIDE ; Fish ; Fish and seafood industries ; Food ; Food industries ; FRUITS DE MER ; Fundamental and applied biological sciences. Psychology ; Marine ; MICROBIOLOGIA ; MICROBIOLOGIE ; PASTEURISATION ; PASTEURIZACION ; PRODUCTOS ; PRODUIT ; PROPIEDADES FISICO-QUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; Senses ; Shellfish</subject><ispartof>Journal of food science, 1991-01, Vol.56 (1), p.164-167</ispartof><rights>1991 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4954-c94760bfdd73b0ce6627eb674cd9217ed8d2ac671b265872586f98ce07aa0d713</citedby><cites>FETCH-LOGICAL-c4954-c94760bfdd73b0ce6627eb674cd9217ed8d2ac671b265872586f98ce07aa0d713</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb08002.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb08002.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19604487$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA)</creatorcontrib><creatorcontrib>Kaysner, C.A</creatorcontrib><creatorcontrib>Colburn, K.G</creatorcontrib><creatorcontrib>Sullivan, J.J</creatorcontrib><creatorcontrib>Abeyta, C. Jr</creatorcontrib><creatorcontrib>Walker, K.D</creatorcontrib><creatorcontrib>Torkelson, J.D. Jr</creatorcontrib><creatorcontrib>Throm, H.R</creatorcontrib><creatorcontrib>Wekell, M.M</creatorcontrib><title>Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat</title><title>Journal of food science</title><description>Various procedures were used to attempt to correlated spoilage of imitation crabmeat with sensory analysis after storage at 4 degrees C, 10 degrees C and 22 degrees C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22 degrees C. Even though 22 degrees C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4 degrees C and 10 degrees C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures</description><subject>ALIMENTOS DE ORIGEN MARINO</subject><subject>Bacteria</subject><subject>Biochemistry</subject><subject>Biological and medical sciences</subject><subject>CANGREJO DE MAR</subject><subject>CRABE</subject><subject>Decapoda</subject><subject>EMBALAJE EN VACIO</subject><subject>EMBALLAGE SOUS VIDE</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food</subject><subject>Food industries</subject><subject>FRUITS DE MER</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Marine</subject><subject>MICROBIOLOGIA</subject><subject>MICROBIOLOGIE</subject><subject>PASTEURISATION</subject><subject>PASTEURIZACION</subject><subject>PRODUCTOS</subject><subject>PRODUIT</subject><subject>PROPIEDADES FISICO-QUIMICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>Senses</subject><subject>Shellfish</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkc1u1DAUhSMEEkPhBVhFlWBFgq_t-IcNqqa0gEpBKoUVsm4cp3iaTAY7gRmeHkczAokNwhvbR5_Ptc7JsmMgJaT1fFUCE1VBBYUStIZyrIkihJbbO9kCZEUKpjjczRZJowUAl_ezBzGuyHxnYpF9WX51vbfY5bhu8nQKQ-2Hbrg5aNjtoo_50Obf0U5TX2zQ3rrmWb7BOLop-J-uydsOk5b73o84-mGd24B173B8mN1rsYvu0WE_yq7PXn1cvi4u3p-_WZ5cFJbrihdWcylI3TaNZDWxTggqXS0kt42mIF2jGopWSKipqJSklRKtVtYRiUgaCewoe7r33YTh2-TiaHofres6XLthioZqoJJx9U8QKqUogEjg8V_gaphCiiMxmjMtZDW7vdhDKbUYg2vNJvgew84AMXM_ZmXmfszcj5n7MYd-zDY9fnKYgDFl3QZcWx__OGhBOFcycS_33A_fud1_TDBvz06vQPDkUOwdfKps-9sBw60RksnKfL48N1TKy3enHz6ZeeLjPd_iYPAmpF9dX2lgAEqzX82OvE8</recordid><startdate>199101</startdate><enddate>199101</enddate><creator>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA)</creator><creator>Kaysner, C.A</creator><creator>Colburn, K.G</creator><creator>Sullivan, J.J</creator><creator>Abeyta, C. Jr</creator><creator>Walker, K.D</creator><creator>Torkelson, J.D. Jr</creator><creator>Throm, H.R</creator><creator>Wekell, M.M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>7TB</scope></search><sort><creationdate>199101</creationdate><title>Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat</title><author>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA) ; Kaysner, C.A ; Colburn, K.G ; Sullivan, J.J ; Abeyta, C. Jr ; Walker, K.D ; Torkelson, J.D. Jr ; Throm, H.R ; Wekell, M.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4954-c94760bfdd73b0ce6627eb674cd9217ed8d2ac671b265872586f98ce07aa0d713</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALIMENTOS DE ORIGEN MARINO</topic><topic>Bacteria</topic><topic>Biochemistry</topic><topic>Biological and medical sciences</topic><topic>CANGREJO DE MAR</topic><topic>CRABE</topic><topic>Decapoda</topic><topic>EMBALAJE EN VACIO</topic><topic>EMBALLAGE SOUS VIDE</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food</topic><topic>Food industries</topic><topic>FRUITS DE MER</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Marine</topic><topic>MICROBIOLOGIA</topic><topic>MICROBIOLOGIE</topic><topic>PASTEURISATION</topic><topic>PASTEURIZACION</topic><topic>PRODUCTOS</topic><topic>PRODUIT</topic><topic>PROPIEDADES FISICO-QUIMICAS</topic><topic>PROPRIETE PHYSICOCHIMIQUE</topic><topic>Senses</topic><topic>Shellfish</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA)</creatorcontrib><creatorcontrib>Kaysner, C.A</creatorcontrib><creatorcontrib>Colburn, K.G</creatorcontrib><creatorcontrib>Sullivan, J.J</creatorcontrib><creatorcontrib>Abeyta, C. Jr</creatorcontrib><creatorcontrib>Walker, K.D</creatorcontrib><creatorcontrib>Torkelson, J.D. Jr</creatorcontrib><creatorcontrib>Throm, H.R</creatorcontrib><creatorcontrib>Wekell, M.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hollingworth, T.A. Jr. (Food and Drug Administration, Bothell, WA)</au><au>Kaysner, C.A</au><au>Colburn, K.G</au><au>Sullivan, J.J</au><au>Abeyta, C. Jr</au><au>Walker, K.D</au><au>Torkelson, J.D. Jr</au><au>Throm, H.R</au><au>Wekell, M.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat</atitle><jtitle>Journal of food science</jtitle><date>1991-01</date><risdate>1991</risdate><volume>56</volume><issue>1</issue><spage>164</spage><epage>167</epage><pages>164-167</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Various procedures were used to attempt to correlated spoilage of imitation crabmeat with sensory analysis after storage at 4 degrees C, 10 degrees C and 22 degrees C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22 degrees C. Even though 22 degrees C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4 degrees C and 10 degrees C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08002.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-01, Vol.56 (1), p.164-167 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_29127348 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ALIMENTOS DE ORIGEN MARINO Bacteria Biochemistry Biological and medical sciences CANGREJO DE MAR CRABE Decapoda EMBALAJE EN VACIO EMBALLAGE SOUS VIDE Fish Fish and seafood industries Food Food industries FRUITS DE MER Fundamental and applied biological sciences. Psychology Marine MICROBIOLOGIA MICROBIOLOGIE PASTEURISATION PASTEURIZACION PRODUCTOS PRODUIT PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE Senses Shellfish |
| title | Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T22%3A34%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Chemical%20and%20microbiological%20analysis%20of%20vacuum-packed,%20pasteurized%20flaked%20imitation%20crabmeat&rft.jtitle=Journal%20of%20food%20science&rft.au=Hollingworth,%20T.A.%20Jr.%20(Food%20and%20Drug%20Administration,%20Bothell,%20WA)&rft.date=1991-01&rft.volume=56&rft.issue=1&rft.spage=164&rft.epage=167&rft.pages=164-167&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1991.tb08002.x&rft_dat=%3Cproquest_cross%3E29127348%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194396758&rft_id=info:pmid/&rfr_iscdi=true |