Extending shelf life of refrigerated lout fish fillets with some organic acid salts and bifidobacteria
Egyptian Journal of Food Science. 2003; 31 (1-2): 195-211
em Inglês
| IMEMR
| ID: emr-61877
ABSTRACT
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
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Índice:
IMEMR (Mediterrâneo Oriental)
Assunto principal:
Bifidobacterium
/
Cadaverina
/
Histamina
/
Putrescina
/
Espermina
/
Cromatografia Líquida de Alta Pressão
/
Peixes
/
Conservação de Alimentos
/
Tecnologia de Alimentos
/
Concentração de Íons de Hidrogênio
Limite:
Animais
Idioma:
Inglês
Revista:
Egypt. J. Food Sci.
Ano de publicação:
2003
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