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The effect of lactic acid, nisin whey permeate, sodium chloride and related combinations on aerobic plate count and the sensory characteristics of rainbow trout.

Author(s) : NYKÄNEN A., LAPVETELÄINEN A., HIETANEN R. M., KALLIO H.

Type of article: Article

Summary

Bacterial growth in minced fish stored at 3 deg C for 4, 7 and 10 days was inhibited effectively in samples that contained a combination of lactic acid, sodium chloride and/or whey permeate. Lactic acid enhanced fishy flavour, metallic flavour, astringency and sourness as found in minced fish but whey permeate did not affect any of the characteristics investigated.

Details

  • Original title: The effect of lactic acid, nisin whey permeate, sodium chloride and related combinations on aerobic plate count and the sensory characteristics of rainbow trout.
  • Record ID : 1999-2374
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 3
  • Publication date: 1998

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