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Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage.

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

Type of article: Article

Summary

Treating catfish fillets with sodium acetate and/or potassium sorbate, with or without lactic culture was studied at 4 deg C. Gram-negative bacterial counts on crystal violet tetrazolium chloride agar, pH, and sensory evaluation of fillets were assessed over time. Results of treatments with different combinations are given.

Details

  • Original title: Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage.
  • Record ID : 1995-2360
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 3
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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