Control of microbe processes in sterilizing of seafood

Abstract

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.

Keywords

• spicy oil extract
• thermal resistance of spore
• canning
• sterilization regime
• quality of canned seafood