IIR document
Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.
Author(s) : GARCÍA-SOTO B., FERNÁNDEZ-NO I. C., BARROS-VELÁZQUEZ J., et al.
Type of article: Article, IJR article
Summary
This work focused on the on-board chilled storage of European hake (Merluccius merluccius) and megrim (Lepidorhombus whiffiagonis). To enhance fish quality, an aqueous solution including citric (1.25 g l-1) and lactic (0.50 g l-1) acids was prepared, frozen, ground and employed as icing medium. Its effect on sensory, microbiological and chemical changes was monitored after 9, 12 and 15 days of on-board storage. Lower (p < 0.05) bacterial growth was detected according to microbiological (aerobe, anaerobe, psychrotrophe, proteolytic, and Enterobacteriaceae counts) and chemical (trimethylamine content) assessments. An inhibitory effect (p < 0.05) on autolysis development (K value assessment) in hake was also detected. Finally, an enhancement of sensory scores (eyes, external odour and gills) in both species was obtained. Results described allow to conclude that on-board employment of such acid-mixture icing system can provide a profitable strategy to obtain higher quality and safe products while unloading.
Available documents
Format PDF
Pages: 390-397
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.
- Record ID : 30010807
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 40
- Publication date: 2014/04
Links
See other articles in this issue (41)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Citric acid; Quality; Fish; Optimization; Cold storage; Trawler; Storage life; Lactic acid
-
Extension of the shelf life of chilled hake (Me...
- Author(s) : GARCÍA-SOTO B., AUBOURG S. P., CALO-MATA P., et al.
- Date : 2013/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 2
View record
-
Fate of pGFP-bearing Escherichia coli O157:H7 i...
- Author(s) : AJJARAPU S., SHELEF L. A.
- Date : 1999/12
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 12
View record
-
A simple method to evaluate the shelf life of r...
- Author(s) : PEREIRA M., MALFEITO-FERREIRA M.
- Date : 2015/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 49
View record
-
Effect of lactic acid, ginger extract and sodiu...
- Author(s) : ZIAUDDIN K. S., RAO D. N., AMLA B. L.
- Date : 1995/03
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 2
View record
-
Wplyw dodatku mleczanu sodu na jakosc i trwalos...
- Author(s) : CEGIELSKA-RADZIEJEWSKA R., PIKUL J.
- Date : 2002
- Languages : Polish
- Source: Chlodnictwo - vol. 37 - n. 2-3
View record