Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate

被引:52
|
作者
Zhuang, RY
Huang, YW
Beuchat, LR
机构
[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,CTR FOOD SAFETY & QUAL ENHANCEMENT,ATHENS,GA 30602
[2] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,CTR FOOD SAFETY & QUAL ENHANCEMENT,GRIFFIN,GA 30223
关键词
shrimp; catfish; antimicrobial; packaging;
D O I
10.1111/j.1365-2621.1996.tb14769.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film-overwrapped or vacuum-skin packaged fresh shrimp and catfish fillets. Products were stored at 4 degrees C up to 12 days. Vacuum-skin packaged shrimp or catfish fillets contained lower (P < 0.05) ammonia compared to film-overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets.
引用
收藏
页码:241 / &
页数:5
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