Control of microbe processes in sterilizing of seafood
Effects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the s...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
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Transactions of the Pacific Research Institute of Fisheries and Oceanography
2017-03-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/177 |
| _version_ | 1826572132763566080 |
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| author | Lidia V. Shulgina Lubov Yu. Lazhentseva Yury G. Blinov |
| author_facet | Lidia V. Shulgina Lubov Yu. Lazhentseva Yury G. Blinov |
| author_sort | Lidia V. Shulgina |
| collection | DOAJ |
| description | Effects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the spicy oil extract, so the time of sterilizing under the temperature of 115оC could be reduced in 5-10 minutes that facilitates inhibition of residual microflora, including the spore forms, in the finished product and provides better bioavailability of its protein component. |
| first_indexed | 2024-03-12T03:28:48Z |
| format | Article |
| id | doaj.art-519554da43484622990f734215b632a9 |
| institution | Directory Open Access Journal |
| issn | 1606-9919 2658-5510 |
| language | Russian |
| last_indexed | 2025-03-14T12:22:10Z |
| publishDate | 2017-03-01 |
| publisher | Transactions of the Pacific Research Institute of Fisheries and Oceanography |
| record_format | Article |
| series | Известия ТИНРО |
| spelling | doaj.art-519554da43484622990f734215b632a92025-03-02T09:31:39ZrusTransactions of the Pacific Research Institute of Fisheries and OceanographyИзвестия ТИНРО1606-99192658-55102017-03-01188123724310.26428/1606-9919-2017-188-237-243177Control of microbe processes in sterilizing of seafoodLidia V. Shulgina0Lubov Yu. Lazhentseva1Yury G. Blinov2Тихоокеанский научно-исследовательский рыбохозяйственный центр; Дальневосточный федеральный университетДальневосточный государственный технический рыбохозяйственный университетТихоокеанский научно-исследовательский рыбохозяйственный центрEffects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the spicy oil extract, so the time of sterilizing under the temperature of 115оC could be reduced in 5-10 minutes that facilitates inhibition of residual microflora, including the spore forms, in the finished product and provides better bioavailability of its protein component.https://izvestiya.tinro-center.ru/jour/article/view/177spicy oil extractthermal resistance of sporecanningsterilization regimequality of canned seafood |
| spellingShingle | Lidia V. Shulgina Lubov Yu. Lazhentseva Yury G. Blinov Control of microbe processes in sterilizing of seafood Известия ТИНРО spicy oil extract thermal resistance of spore canning sterilization regime quality of canned seafood |
| title | Control of microbe processes in sterilizing of seafood |
| title_full | Control of microbe processes in sterilizing of seafood |
| title_fullStr | Control of microbe processes in sterilizing of seafood |
| title_full_unstemmed | Control of microbe processes in sterilizing of seafood |
| title_short | Control of microbe processes in sterilizing of seafood |
| title_sort | control of microbe processes in sterilizing of seafood |
| topic | spicy oil extract thermal resistance of spore canning sterilization regime quality of canned seafood |
| url | https://izvestiya.tinro-center.ru/jour/article/view/177 |
| work_keys_str_mv | AT lidiavshulgina controlofmicrobeprocessesinsterilizingofseafood AT lubovyulazhentseva controlofmicrobeprocessesinsterilizingofseafood AT yurygblinov controlofmicrobeprocessesinsterilizingofseafood |