Effect of potassium sorbate dip-treatment in vacuum packaged Lethrinus lentjan fillets under refrigerated storage

被引：0

作者：

Shalini, R ^{[1
]}

Jasmine, GI ^{[1
]}

Shanmugam, SA ^{[1
]}

Ramkumar, K ^{[1
]}

机构：

[1] Fisheries Coll & Res Inst, Dept Fish Proc Technol, Tuticorin 628008, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2001年 / 38卷 / 01期

关键词：

vacuum packaging; shelf life; potassium sorbate; refrigerated storage; quality changes;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of vaccum packaging on the shelf life of refrigerated Lethrinus lentjan fillets was investigated. The fillets ware dip-treated with various concentrations (1.0%, 1.5% and 2.0%) of potassium sorbate, vacuum-packaged and stored in refrigeration temperature (4 degreesC +/- 1 degreesC). The control and treated fillets were analysed periodically for biochemical (pH, TMA-N and TVB-N and FFA) and microbiological (TPC, psychrophiles, total anaerobes/facultative anaerobes, Lactobacillus and Staphylococcus counts), sensory (skin appearance, discoloration, gaping, texture and odour), quality characteristics. The shelf life periods of control packs were about 7-8 days, whereas the potassium sorbate treated fillets had an extended storage life of 20 days. Vacuum packaging alone could not prolong the shelf life of fillets in refrigeration temperature. Vacuum packaging in combination with potassium sorbate dip-treatment was found to delay the spoilage to a considerable extent by slowing down the microbial growth.

引用

页码：12 / 16

页数：5