Changes in chemical composition and bacterial count of canned tuna fish in different packing solutions and oils during storage [electronic resource].
التغيرات فى التركيب الكيميائى والمحتوى البكتيرى خلال التخزين لاسماك التونة المعلبة فى محاليل التعبئة.
- p.601-600.
Includes references.
The effect of canning in different oils such as olive oil, cotton seed oil and mixture of the two oils (1 : 1 V/V) with different packing solutions such as nisin, lemon juice and salt solution, and sterilization at 110 OC for 55 min and 121 OC for 40 min then stored at room temp for 6 months was studied. Different treatments were subjected to chem.ical and microbiological examination during subsequent storage. The obtained results revealed that the moisture, and fat contents were decreased, while, the results indicated a remarkable increase in ash content in all canned samples during storage period for 6 months at room temperature. An increase in total bacterial count of canned tuna fish samples without growth of Clostridm botulinum during storage period for 6 months at room temperature was recorded...