The microbial flora of vacuum packed smoked herring fillets

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Abstract
Summary: The quantitative and qualitative changes in the microbial flora of vacuum packed smoked herring fillets, held at 10°C over a period of 18 weeks, were examined. Samples were periodically tested by a sensory panel for taste and smell. Initial total counts were in the order of 104/g. After 7 weeks' storage the counts reached 108/g. No significant changes were recorded thereafter. Initially, the incidence of yeasts was high (64%). After 9 weeks of storage these were no longer detected. Homofermentative Lactobacillus sp(p). increased during the keeping period, reaching 84% of the total flora after 12 weeks' storage. Sensory data indicated a keeping quality of at least 3 months at 10°C. No correlation was observed between sensory scores and total microbial counts. It appears that total plate counts have a minor significance in quality assessment of vacuum packed smoked herring fillets.

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