Sodium Lactate Affects Shelf Life And Consumer Acceptance Of Fresh Catfish (<i>Icfalurus nebulosus, marmoratus</i>) Fillets Under Simulated Retail Conditions

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<jats:title>ABSTRACT</jats:title><jats:p>Fresh <jats:italic>Ictulurus nebulosus, marmoratus</jats:italic> (Speckled Bullhead catfish) fillets were tumbled under vacuum (172.32 kPa for 15 min) with either 0.1, or 2% sodium lactate solutions %(w/w) adjusted to pH 5.50, and stored at 1.11 1°C for 8 days. Shelf life of fillets treated with 2% sodium lactate was extended from 4 to 7 days. Aerobic plate counts and TBA values were lower (P < 0.05) for fillets treated with 2% sodium lactate, compared to controls. Total and fecal coliforms, psychrotrophs, pH, water activity, proximate composition and fatty acid profiles were not affected by sodium lactate. Cooking yields and sodium content were higher for fillets treated with sodium lactate compared to controls.</jats:p>

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