ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microbiological and sensory evaluations of catfish fillets treated with sodium acetate (SA) and bifidobacteria were studied at 4°C. Cultures of Bifidobacterium adolescentis, B. infantis, or B. longum (2.5% V/W) extended lag phase, but not generation time of aerobic bacteria. One-half percent (W/W) SA increased lag phase and generation time. SA and bifidobacteria reduced counts more than either alone, extending shelf-life by 3 days. Amount of culture (1.5–4.5%) or culture age (24–72 hr) had no effect on inhibition. Treated fillets odor and appearance resembled fresh fillets for up to 6 days, while untreated fillets were unacceptable aher 3 days. SA, either alone or combined with bifidobacteria, extended refrigerated shelf-life of catfish fillets.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb05598.x
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