Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto
The consumption of raw fish, widespread in Japan, is now spreading to Western countries; however the fact that fish can be conserved in the fresh state for only 4 days at 4°C affects the preparation of such products. Thus we set out to define, for three fish species, salmon (Salmo salar), swordfish...
Main Authors: | , , , |
---|---|
Format: | Article in Journal/Newspaper |
Language: | Italian |
Published: |
Chiriotti
2009
|
Subjects: | |
Online Access: | http://hdl.handle.net/2434/66478 |
id |
ftunivmilanoair:oai:air.unimi.it:2434/66478 |
---|---|
record_format |
openpolar |
spelling |
ftunivmilanoair:oai:air.unimi.it:2434/66478 2024-01-28T10:08:55+01:00 Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto M.A. Paleari C. Bersani G. Beretta S. Pirani M.A. Paleari C. Bersani G. Beretta S. Pirani 2009-03 http://hdl.handle.net/2434/66478 ita ita Chiriotti volume:48 issue:489 firstpage:53 lastpage:58 journal:INDUSTRIE ALIMENTARI http://hdl.handle.net/2434/66478 Pesce crudo analisi microbiologica analisi chimica shelf-life Settore VET/04 - Ispezione degli Alimenti di Origine Animale info:eu-repo/semantics/article 2009 ftunivmilanoair 2024-01-02T23:23:08Z The consumption of raw fish, widespread in Japan, is now spreading to Western countries; however the fact that fish can be conserved in the fresh state for only 4 days at 4°C affects the preparation of such products. Thus we set out to define, for three fish species, salmon (Salmo salar), swordfish (Xiphias gladius) and tuna (Tunnus albacares), the average shelf-life of the thin, vacuum packed, raw slices used for fish ‘carpaccio’. Treatment with brine (30% NaCl) mixed with citric acid and sodium benzoate, together with a short drying period, forms the basis of the technological proposal to extend their shelf-life. An evaluation was made of the microbiological state and several chemical parameters to assess their keeping after 0,15,30,45 and 60 days of storage at 4-6°C. It was found that, from the point of view of consumer health, the results were satisfactory for a shelf life of 40-45 days. Article in Journal/Newspaper Salmo salar The University of Milan: Archivio Istituzionale della Ricerca (AIR) |
institution |
Open Polar |
collection |
The University of Milan: Archivio Istituzionale della Ricerca (AIR) |
op_collection_id |
ftunivmilanoair |
language |
Italian |
topic |
Pesce crudo analisi microbiologica analisi chimica shelf-life Settore VET/04 - Ispezione degli Alimenti di Origine Animale |
spellingShingle |
Pesce crudo analisi microbiologica analisi chimica shelf-life Settore VET/04 - Ispezione degli Alimenti di Origine Animale M.A. Paleari C. Bersani G. Beretta S. Pirani Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
topic_facet |
Pesce crudo analisi microbiologica analisi chimica shelf-life Settore VET/04 - Ispezione degli Alimenti di Origine Animale |
description |
The consumption of raw fish, widespread in Japan, is now spreading to Western countries; however the fact that fish can be conserved in the fresh state for only 4 days at 4°C affects the preparation of such products. Thus we set out to define, for three fish species, salmon (Salmo salar), swordfish (Xiphias gladius) and tuna (Tunnus albacares), the average shelf-life of the thin, vacuum packed, raw slices used for fish ‘carpaccio’. Treatment with brine (30% NaCl) mixed with citric acid and sodium benzoate, together with a short drying period, forms the basis of the technological proposal to extend their shelf-life. An evaluation was made of the microbiological state and several chemical parameters to assess their keeping after 0,15,30,45 and 60 days of storage at 4-6°C. It was found that, from the point of view of consumer health, the results were satisfactory for a shelf life of 40-45 days. |
author2 |
M.A. Paleari C. Bersani G. Beretta S. Pirani |
format |
Article in Journal/Newspaper |
author |
M.A. Paleari C. Bersani G. Beretta S. Pirani |
author_facet |
M.A. Paleari C. Bersani G. Beretta S. Pirani |
author_sort |
M.A. Paleari |
title |
Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
title_short |
Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
title_full |
Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
title_fullStr |
Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
title_full_unstemmed |
Salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
title_sort |
salmone, pesce spada e tonno : a taglio 'carpaccio' e confezionato sottovuoto |
publisher |
Chiriotti |
publishDate |
2009 |
url |
http://hdl.handle.net/2434/66478 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
volume:48 issue:489 firstpage:53 lastpage:58 journal:INDUSTRIE ALIMENTARI http://hdl.handle.net/2434/66478 |
_version_ |
1789338198838607872 |