Enhanced storage-life of fresh haddock fillets with stabilized sodium chlorite in ice

被引：12

作者：

Zhang, YM

Lu, HM

Levin, RE ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Massachusetts Agr Expt Stn, Amherst, MA 01003 USA

[2] Guizhou Univ Technol, Light Ind Dept, Guiyang 550003, Peoples R China

来源：

FOOD MICROBIOLOGY | 2003年 / 20卷 / 01期

关键词：

Salmide (R); chlorite; preservation; fish; trimethylamine(TMA); bacterial;

D O I：

10.1016/S0740-0020(02)00089-8

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A method for effectively extending the storage-life of fresh haddock with Salmide(R) a stabilized form of redox-buffered sodium chlorite in ice was developed. Results from aerobic bacterial counts, trimethylamine (TMA) and odor analyses showed that fresh haddock fillets packed in ice containing 200 ppm. sodium chlorite can be stored for about 18 days at 4degreesC. This storage-life was nearly twice as long as that for fillets packed in ice alone. (C) 2002 Elsevier Science Ltd. AN rights reserved.

引用

页码：87 / 90

页数：4

共 17 条

[1] Influence of processing on the extension of shelf-life of Nagli-fish (Sillago sihama) by gamma radiation [J].