LOW-LEVEL HEAT-TREATMENT TO EXTEND SHELF-LIFE OF FRESH FISH

The application of heat to reduce the microbial load and extend the la g phase was studied on whole fish and with bacterial isolates from fre sh fish in mixed culture. Bacterial isolates obtained from fresh horse -mackerel (Trachurus trachurus) were heat treated at 60-degrees-C for 20 s and stored in nutrient broth on ice. The flora were shown to be h eat sensitive and the initial numbers were reduced by over 2.0 log10 c ycles. Heating at 60-degrees-C extended the lag phase but subsequent g rowth rates were increased, giving a shelf-life extension of a day and a half. There were no significant effects on visual EC grades of whol e fish or on the flavour of cooked fillets.