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A storage stability study was performed on intermediate moisture roe (a w = 0.84, salt content = 4%). Samples were stored at various temperatures for up to 1 month. Microbial analyses indicated that bacteria could grow from 5–25°C. Fungi grew at 15° and 25°C while their growth was inhibited at 5°C; however, a lag phase was detected at 15°C. TBA values increased linearly during storage. Microbial analyses, chemical determination of rancidity and sensory evaluations showed that the product was still acceptable after 30 days storage at 5°, 15° or 25°C.
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Hsu et al. (1983) studied this question.
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