Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

被引：3

作者：

Aboganda Arcales, Julie Ann ^{[1
]}

Montederamos Nacional, Loda ^{[2
]}

机构：

[1] Samar State Univ, Coll Fisheries & Marine Sci, Calbalogan City 6700, Philippines

[2] Univ Philippines Visayas, Coll Fisheries & Ocean Sci, Miagao 5023, Philippines

来源：

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE | 2018年 / 6卷 / 03期

关键词：

Citric acid; Lactic acid; Organic acid pretreatment; Perna viridis; Shelf life;

D O I：

10.12944/CRNFSJ.6.3.29

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.

引用

页码：862 / 872

页数：11

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