Fundamental principles of bacteriology , Fundamental principles of bacteriology , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی

The process of preservation is an important step in stabilizing perishable items in order for them to withstand distribution, handling, and storage. Preservation can be achieved by several methods, but the method of concern in this paper is that of modified atmosphere storage which is reported to extend the shelf-lives of perishable products. Studies on modified atmosphere storage have emphasized the preservating action of carbon dioxide (CO2) in reducing (l) the extent of microbial spoilage, and (2) the tissue pH of the products so stored in comparison to those stored aerobically. Low tissue pH creates unfavourable environment which negatively influences the growth of spoilage bacteria. This paper will deal only with modified atmosphere packaging . and reduction of aerobic microbial action. The emphasis is on preserving fresh fish for resale. This work explores modified atmosphere packa ging and cold storage as two methods used in conjunction to accomplish fresh fish marketing. As a first step in this investigation, this study attempts to: (l) establish criteria for selecting materials for primary packages for modified atmosphere preserved fish, and (2) describe a test to evaluate the suitability of flexible materials for application to modified atmosphere packaged fish. Suitability of materials for application to modified atmosphere packaged fish is determined by their rate of permeability to C02 nitrogen (N2), and oxygen (02) the gases commonly used in modified atmosphere preservation. The rate of permeability of the materials to these gases is determined by gas chromatography.

/pdf/criteria-for-selecting-materials-suitable-for-application-to-2c4p3i8mat.pdf

Fundamental principles of bacteriology

Criteria for selecting materials suitable for application to modified atmosphere packaging of fish

Spoilage Bacteria inCanned Foods I.FlatSourSpoilage Bacteria inCannedAsparagus andtheThermal DeathTime

https://link.springer.com/content/pdf/10.1007/BF03050264.pdf

Studies on the microbial spoilage of canned food: II. Effect of heat, H-ion concentration and chemicals on the spoilage bacteria

Environmental Aspects of Proteinous Bioplastic

Es war nicht moglich, in den vorhergehenden Kapiteln samtliche technischen Verfahren zu schildern, an denen Mikroorganismen beteiligt sind, daher sollen in diesem abschliesenden Kapitel noch einige wichtige industrielle Vorgange, bei denen Mikroorganismen eine Rolle spielen, beschrieben werden.

Fundamental principles of bacteriology

Citations

Criteria for selecting materials suitable for application to modified atmosphere packaging of fish

Spoilage Bacteria inCanned Foods I.FlatSourSpoilage Bacteria inCannedAsparagus andtheThermal DeathTime

Studies on the microbial spoilage of canned food: II. Effect of heat, H-ion concentration and chemicals on the spoilage bacteria

Environmental Aspects of Proteinous Bioplastic

Weitere wichtige Verfahren mit Mikroorganismen

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