Extending shelf life of refrigerated lout fish fillets with some organic acid salts and bifidobacteria

Changes in microbiological, some chemical and sensory characteristics of treated lout fish fillets [Sciaena umbra] were evaluated. Fish fillet samples were treated with organic acid salts with or without culture of bifidobacteria and stored at 4°C for 14 days. The combination of sodium metaphosphate [SMP] 10% or sodium lactate [SL] 2% with bifidobacteria [5% vol/vol] delayed growth of Enterobacteriaceae, Pseudomonas, and psychrotrophic bacteria. Production of biogenic amines was delayed up to 14 days storage at 4°C; pH values were similar to the fresh control for up to 8 days and the sensory shelf life was more than 14 days