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Prepacked fillets and whole fish were stored for up to 4 days under simulated selling conditions and at 3 different temperatures: by day (from 9 to 18 h) at 1, 4 or 8° C and by night at 1°C. Every day the bacterial decay of the plaice was determined by sensory, chemical and bacteriological methods. The results indicated that a retail shelf-life of 4 days can be guaranteed for prepackaged whole plaice and fillets at temperatures not exceeding 4°C. The storage at 8°C not only limited the keeping time but also could not satisfactorily prevent the proliferation of coliforms. Prepacked plaice picked up a considerable load of these bacteria, especially during the sequence of filleting under existing commercial conditions.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"De bewaarkapaciteit van voorverpakte schol = L'aptitude à la conservation de la plie préemballée","OrigTitleLangCode":"nl","OrigTitleLangCodeExtended":"dut","OrigTitleLangID":41,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1977,"MonPub":null,"DateUpdate":"2014-08-19","DateCreate":"2008-03-28","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":1},"refs":null,"anarec":{"AnaID":121084,"PubliDate":1977,"Pagination":"691-706","XtraPublOfAnaID":null,"ISBN":null,"Volume":"30","Issue":"3","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45094,"SerRR":"Landbouwtijdschrift = Revue de l'Agriculture. 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