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
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期
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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