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Sodium acetate and bifidobacteria increase shelf-life of refrigerated catfish fillets.

Author(s) : KIM C. R., HEARNSBERGER J. O., VICKERY A. P., WHITE C. H., MARSHALL D. L.

Type of article: Article

Summary

Sodium acetate either alone or combined with bifidobacteria, extended refrigerated shelf-life of catfish fillets at 4 deg C. Sodium acetate and bifidobacteria reduced counts more than either alone, extending shelf-life by 3 days. Amount of culture (1.5-4.5%) or culture age (24-72 hours) had no effect on inhibition. Treated fillets odour and appearance resembled fresh fillets for up to 6 days, while untreated fillets were unacceptable after 3 days.

Details

  • Original title: Sodium acetate and bifidobacteria increase shelf-life of refrigerated catfish fillets.
  • Record ID : 1996-0340
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

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