Combined effects of modified atmosphere packaging and lauric acid on the stability of pre-cooked fish products during refrigerated storage

被引：10
|
作者：
Pastoriza, L [1 ]
Cabo, ML [1 ]
Bernárdez, M [1 ]
Sampedro, G [1 ]
Herrera, JJR [1 ]
机构：
[1] CSIC, Inst Invest Marinas, Vigo 36208, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2002年 / 215卷 / 03期
关键词：
minced fish products; shrimp products; pre-cooking; lauric acid; modified atmosphere packaging; refrigerated storage;
D O I：
10.1007/s00217-002-0557-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of lauric acid on pre-cooked products derived from minced cod or shrimp tails stored in the refrigerated state were studied. Lauric acid was employed either with or without modified atmosphere packaging (MAP:50% CO2:50% N-2). Synergism between lauric acid and MAP on bacterial growth kinetics was found in pre-cooked minced fish products but not in pre-cooked shrimp tail products. Sensory properties of both products received the highest scores when treated with lauric acid and packed under a modified atmosphere. Only samples subjected to combined treatment were commercially acceptable after 1 month of storage.
引用
收藏
页码：189 / 193
页数：5
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