Share

Organic acid dipping of catfish fillets: effect on color, microbial load, and Listeria monocytogenes.

Author(s) : BAL'A M. F. A., MARSHALL D. L.

Type of article: Article

Summary

Microbiological and colour changes of catfish fillets were determined following dip treatment in solutions at 4 deg C of 2% acetic, citric hydrochloric, lactic, malic, or tartaric acid. Fillets were inoculated with an eight-strain mixture of Listeria monocytogenes prior to dipping. L. monocytogenes, coliform, and aerobic plate counts and surface pH and Hunter colour were measured at 0, 2, 5 and 8 days of storage at 4 deg C.

Details

  • Original title: Organic acid dipping of catfish fillets: effect on color, microbial load, and Listeria monocytogenes.
  • Record ID : 1999-3719
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 11
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing