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Gram-negative bacteria in refrigerated catfish fillets treated with lactic culture and lactic acid.

Author(s) : KIM C. R., HEARNSBERGER J. O., EUN J. B.

Type of article: Article

Summary

Catfish fillets were treated with combinations of lactic culture (Lactococcus lactis spp. cremoris ATCC 19257) and lactic acid using a meat tumbler. Fillets were placed individually in sealed plastic bags and stored at 4 or 10 deg C. Counts of gram-negative bacteria on crystal violet tetrazolium chloride agar, the pH, and the sensory quality of fillets were evaluated after 0, 3, 6, and 9 days of storage time. Results are given.

Details

  • Original title: Gram-negative bacteria in refrigerated catfish fillets treated with lactic culture and lactic acid.
  • Record ID : 1996-1054
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 6
  • Publication date: 1995/06
  • Document available for consultation in the library of the IIR headquarters only.

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