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Effects of Baltic fishes freshness on thermal resistance of bacterial spores. II. Effect of ice cod freshness upon heat resistance of putrefactive anaerobe P.A. 3679 spores suspended in the raw and pre-cooked fish mince

100%

Zaleski S., Ceronik E., Sobolewska-Ceronik K., Penno J., Starczyk L.

Acta Alimentaria Polonica

1978

tom 04

nr 2

Baltic cod from Dziwnów fishing grounds was stored in ice at 0° to 4°C up to 12 days after the catch. Deterioration of freshness was represented by fish minces prepared from stored fish at 3-day intervals, and next they were used as suspending media for testing the heat resistance of P.A. 3679 spores. The investigations proved that deteriorating freshness of raw materiał lowers thermal resistance of spores in minces that had been initially denaturated by heat (the drop of D₁₁₀.₁ from 4.33 to 2.41 min. after 12 days). In the raw mince, where spores showed a much higher thermal resistance ( D₁₁₀.₁ = 5.74-6.62) the dependence was poorly marked. The percentage of stable samples revealed a constant dependence on log₁₀ of the initial number of spores (cans at various levels of intensity of thermal treatment).

Effects of Baltic fishes freshness on thermal resistance of bacterial spores. I. Thermal reduction of Bacillus subtilis spores suspended in heat denaturated extracts from meat of herring and cod of different freshness

86%

Zaleski S., Sobolewska-Ceronik K., Ceronik E., Daczkowska E., Mazur E., Boguslaw T., Zerek W.

Acta Alimentaria Polonica

1978

tom 04

nr 2

The aim of the study was to determine the effect of freshness of two Baltic industrial species, herring and cod, on the course of thermal inactivation of bacterial spores. The study was based on a premise that the deteriorating freshness is represented by heat denaturated extracts of fish meat from specified periods of icing at 0°-4°C for 12 days. The extracts were used as media suspending spores of Bacillus subtilis strain No.32 (Warsaw) during heating at 95°C. The survival curves were plotted with the test-tube technique with the use of nutritive agar for recovery of the spores. The investigations proved that: 1) thermoresistance of Bacillus subtilis spores in herring and cod meat extracts increases gradually with the extension of storage on ice and reaches maximum on the 12th day of storing; 2) the gradual increase in thermal resistance reflected by the extended heating time required to obtain 99.99% reduction of the initial population of spores results from delay in exponential reduction of spores effected by the changing degree of thermal activisation of spores and the growth of the number of spores surviving identical heating periods as a function of the ongoing spoilage; 3) the observed increase of thermal resistance of spores can be considered as a development of protective action that could be due to accumulation in the spoiling fish meat of certain thermoconstant component or components protecting the spores in the course of heating.

Ograniczanie wyników

2 Acta Alimentaria Polonica

2 Ceronik E.

2 Sobolewska-Ceronik K.

2 Zaleski S.

1 Boguslaw T.

1 Daczkowska E.

1 Mazur E.

1 Penno J.

1 Starczyk L.

1 Zerek W.

2 1978

Wyniki wyszukiwania

Effects of Baltic fishes freshness on thermal resistance of bacterial spores. II. Effect of ice cod freshness upon heat resistance of putrefactive anaerobe P.A. 3679 spores suspended in the raw and pre-cooked fish mince

Effects of Baltic fishes freshness on thermal resistance of bacterial spores. I. Thermal reduction of Bacillus subtilis spores suspended in heat denaturated extracts from meat of herring and cod of different freshness