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Effects of whey, whey-derived lactic acid and sodium lactate on the surface microbial counts of rainbow trout packed in vacuum pouches.

Author(s) : NYKÄNEN A., LAPVETELÄINEN A., KALLIO H., SALMIEN S.

Type of article: Article

Summary

The effects of pasteurized sour cream whey, whey-derived lactic acid, and sodium lactate on the microbial surface flora of vacuum-packed rainbow trout (Oncorhynchus mykiss) were examined. After being dipped in test solutions for 2 minutes (whey, 20 grammes/liter lactic acid or 20 grammes/liter lactate) the fish were vacuum-packed and stored at 0 deg C. The enumeration of the aerobic, anaerobic and psychotrophic bacteria of the skin was performed by a plate count after 1, 4, 7 and 10 days' storage.

Details

  • Original title: Effects of whey, whey-derived lactic acid and sodium lactate on the surface microbial counts of rainbow trout packed in vacuum pouches.
  • Record ID : 1999-3034
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 4
  • Publication date: 1998

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