Loaharanu P, Lopez A
Appl Microbiol. 1970 May;19(5):734-41. doi: 10.1128/am.19.5.734-741.1970.
The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).
研究了在不同温度下储存的罐装巴氏杀菌蟹肉饼混合产品的细菌腐败特性。大量嗜温菌和嗜冷菌在巴氏杀菌过程中存活下来。当产品在30℃（86°F）和18℃（64°F）储存时，发现芽孢杆菌和微球菌占主导地位，而在2℃（36°F）时产碱菌占主导地位。该产品未检测到大肠杆菌。对细菌计数、三甲胺氮、挥发性还原物质和氨的测定作为该产品质量指标进行了评估。当产品在30℃（86°F）储存时，观察到细菌计数、挥发性还原物质值与感官测试之间存在密切相关性。该产品在2℃（36°F）下的保质期约为6个月，在18℃（64°F）下为4天，在30℃（86°F）下为27小时。
