The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets

被引：1

作者：

Yagin, Ceren ^{[1
]}

Buyukyoruk, Sadik ^{[2
]}

机构：

[1] Adnan Menderes Univ, Hlth Sci Inst, Dept Food Hyg & Technol, Aydin, Turkey

[2] Adnan Menderes Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-09016 Aydin, Turkey

来源：

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI | 2017年 / 64卷 / 01期

关键词：

Chitosan; rainbow trout; shelf life; sodium diacetate; sodium lactate; QUALITY; ACETATE;

D O I：

10.1501/Vetfak_0000002765

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

This study aims to determine the shelf life of hot smoked and vacuum packed rainbow trout fillets after the application of chitosan, sodium lactate and sodium diacetate. In the study, control group, and rainbow trout fillet sample groups (average weight 100-120 g) each processed with 2% chitosan, 2% sodium lactate and 0.2% sodium diacetate. Each group containing 20 samples, were examined in plate count agar for total mesophilic and psychrophilic microorganisms. Total volatile basic nitrogen (TVB-N) and pH values were also determined. As a result, the shelf life of trout fillets was extended by the use of consumable additives used in the process, particularly chitosan.

引用

页码：1 / 6

页数：6

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