Microflora changes in tuna mince during convection air drying

M. S. Rahman; N. Guizani; H. Al-Ruzeiki; A. S. Al Khalasi

doi:10.1080/07373930008917847

Microflora changes in tuna mince during convection air drying

M. S. Rahman^*, N. Guizani, H. Al-Ruzeiki, A. S. Al Khalasi

^*Corresponding author for this work

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.

Original language	English
Pages (from-to)	2369-2379
Number of pages	11
Journal	Drying Technology
Volume	18
Issue number	10
DOIs	https://doi.org/10.1080/07373930008917847
Publication status	Published - 2000

Keywords

Convection drying
Drying stress
Fish
Microbiological quality
Tuna

ASJC Scopus subject areas

Chemical Engineering(all)
Physical and Theoretical Chemistry

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10.1080/07373930008917847

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title = "Microflora changes in tuna mince during convection air drying",

abstract = "Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.",

keywords = "Convection drying, Drying stress, Fish, Microbiological quality, Tuna",

author = "Rahman, {M. S.} and N. Guizani and H. Al-Ruzeiki and {Al Khalasi}, {A. S.}",

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T1 - Microflora changes in tuna mince during convection air drying

AU - Rahman, M. S.

AU - Guizani, N.

AU - Al-Ruzeiki, H.

AU - Al Khalasi, A. S.

PY - 2000

Y1 - 2000

N2 - Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.

AB - Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.

KW - Convection drying

KW - Drying stress

KW - Fish

KW - Microbiological quality

KW - Tuna

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ER -

Microflora changes in tuna mince during convection air drying

Abstract

Keywords

ASJC Scopus subject areas

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