ESTIMATION OF THE HYGIENIC QUALITY OF SMO KED VACUUM PACKED TROUT FILETS

The influences of processing and storage temperature on the microbiolo gical hygienic quality were investigated in samples of vacuumpacked ho tsmoked trout filets. It could be proved that there is a microbiologic al risk because independent of the initial rate of contamination the t otal counts quickly arise even during constant cold store at 4-degrees -C. The growthrate of microbes has been influenced by temperature as i t could be expected. The generation time of microorganisms has been sh ortened to half within 8-degrees-C stored samples with the consequence that the critical total counts greater-than-or-equal-to 10(6)/g and b eginning sensoric faults turned out at 7th day of trial. The results g ive reasons for a restriction of storage temperature with a maximum by 4-degrees-C. By the weight of all risks a product specific minimum sh elf-life of 10 days can be derived.