Effect of heat treatment and packaging systems on the stability of fish sausage

06 January 2014

Researchers at the Pontifícia Universidade Católica do Paraná in Brazil studied the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used.
They found that pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively. An article about the research is published in Revista Brasileira de Zootecnia.
Click here for the article (1.58 MB).

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