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Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate.

Author(s) : ZHUANG R. Y., HUANG Y. W., BEUCHAT L. R.

Type of article: Article

Summary

Sodium acetate, sodium lactate, and propyl gallate had different effects on quality of shrimp and catfish fillets during refrigerated storage. Although 2% propyl gallate retarded the growth of microbial population on shrimp, it affected colour. Treatment with 2% sodium acetate, however, has potential for extending shelf life of fresh catfish. To use sodium acetate as a preservative in catfish fillets, further studies on sensory quality are needed.

Details

  • Original title: Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate.
  • Record ID : 1997-0355
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 1
  • Publication date: 1996/01
  • Document available for consultation in the library of the IIR headquarters only.

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