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    Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets

    238005_238005.pdf (352.6Kb)
    Access Status
    Open access
    Authors
    Younus Zakhariya, Sona
    Fotedar, Ravi
    Prangnell, D.
    Date
    2015
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Younus Zakhariya, S. and Fotedar, R. and Prangnell, D. 2015. Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets. Journal of Food Processing and Preservation. 39 (6): pp. 1925-1933.
    Source Title
    Journal of Food Processing and Preservation
    DOI
    10.1111/jfpp.12431
    ISSN
    0145-8892
    Remarks

    This is the peer reviewed version of the following article: Younus Zakhariya, S. and Fotedar, R. and Prangnell, D. 2015. Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets. Journal of Food Processing and Preservation. 39 (6): pp. 1925-1933, which has been published in final form at http://doi.org/10.1111/jfpp.12431. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving at http://olabout.wiley.com/WileyCDA/Section/id-820227.html#terms

    URI
    http://hdl.handle.net/20.500.11937/25581
    Collection
    • Curtin Research Publications
    Abstract

    The effect of time-temperature abuse on quality and shelf life of barramundi (Lates calcarifer) fillets using microbiological and physiochemical tools was investigated. Fillets were subjected to three different pre-blast freezing (PBF) temperatures viz. 5, 0 and -20C for 0 h, 1 h, 1, 2, 4, 8 and 16 days, after which fillets were exposed to -80C for 8 h and then stored at -20C for 20 days. Color and rheological parameter values changed as PBF time period progressed at each temperature tested. There was minimal change to the microbiological and physiochemical properties of fillets stored at -20C from 0 h to 16 days. Total viable count, total volatile base nitrogen, pH, protein, color and rheological parameters of fillets that underwent PBF temperature period at 0 and 5C for 16 days deteriorated significantly compared with those treated at -20C. The shelf life of PBF barramundi fillets at 0 and 5C was 8 days.

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