Effect of temperature on the microbial flora of herring fillets stored in air or carbon dioxide.

@article{Molin1984EffectOT,
  title={Effect of temperature on the microbial flora of herring fillets stored in air or carbon dioxide.},
  author={G{\"o}ran Molin and Ing-Marie Stenstr{\"o}m},
  journal={The Journal of applied bacteriology},
  year={1984},
  volume={56 2},
  pages={275-82}
}
The microbial development on fillets of herring from the Baltic Sea was studied at temperatures from 0-15 C in air or 100% carbon dioxide (96-100% CO2). The shelf-life of the fillets , defined as the time for the 'total aerobic count' to reach 1 X 10(7) c.f.u./g increased with decreased temperature from 1 d at 15 degrees C to 7 d at 0 degrees C (air). The… CONTINUE READING