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

页码：189 / 193

页数：5

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