EXTENDING SHELF-LIFE OF REFRIGERATED CATFISH FILLETS USING SODIUM-ACETATE AND MONOPOTASSIUM PHOSPHATE

被引：36

作者：

KIM, CR ^{[1
]}

HEARNSBERGER, JO ^{[1
]}

VICKERY, AP ^{[1
]}

WHITE, CH ^{[1
]}

MARSHALL, DL ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,DEPT FOOD SCI & TECHNOL,MISSISSIPPI STATE,MS 39762

来源：

JOURNAL OF FOOD PROTECTION | 1995年 / 58卷 / 06期

关键词：

SODIUM ACETATE; MONOPOTASSIUM PHOSPHATE; CATFISH; SHELF LIFE;

D O I：

10.4315/0362-028X-58.6.644

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：

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4 degrees C were determined. Use of 0.75% and 1.0% SA lowered (P < 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4 degrees C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

引用

页码：644 / 647

页数：4

共 20 条

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