Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate
ABSTRACT The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film‐overwrapped or vacuum‐skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum‐skin packaged shrimp or c...
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| Veröffentlicht in: | Journal of food science 1996-01, Vol.61 (1), p.241-244 |
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| container_title | Journal of food science |
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| creator | ZHUANG, RONG-YU HUANG, YAO-WEN BEUCHAT, LARRY R. |
| description | ABSTRACT
The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film‐overwrapped or vacuum‐skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum‐skin packaged shrimp or catfish fillets contained lower (P < 0.05) ammonia compared to film‐overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets. |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb14769.x |
| format | Article |
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The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film‐overwrapped or vacuum‐skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum‐skin packaged shrimp or catfish fillets contained lower (P < 0.05) ammonia compared to film‐overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1996.tb14769.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>antimicrobial ; Biological and medical sciences ; catfish ; Fish ; Fish and seafood industries ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; packaging ; Refrigeration ; Seafood ; shrimp ; Storage</subject><ispartof>Journal of food science, 1996-01, Vol.61 (1), p.241-244</ispartof><rights>1996 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1996</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3431-6de214d32c8ced64c7cdd53ef1f3b836d0aa4652ae0ad3116c2440aed48a792b3</citedby><cites>FETCH-LOGICAL-c3431-6de214d32c8ced64c7cdd53ef1f3b836d0aa4652ae0ad3116c2440aed48a792b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1996.tb14769.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1996.tb14769.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3002293$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>ZHUANG, RONG-YU</creatorcontrib><creatorcontrib>HUANG, YAO-WEN</creatorcontrib><creatorcontrib>BEUCHAT, LARRY R.</creatorcontrib><title>Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate</title><title>Journal of food science</title><description>ABSTRACT
The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film‐overwrapped or vacuum‐skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum‐skin packaged shrimp or catfish fillets contained lower (P < 0.05) ammonia compared to film‐overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets.</description><subject>antimicrobial</subject><subject>Biological and medical sciences</subject><subject>catfish</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>packaging</topic><topic>Refrigeration</topic><topic>Seafood</topic><topic>shrimp</topic><topic>Storage</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ZHUANG, RONG-YU</creatorcontrib><creatorcontrib>HUANG, YAO-WEN</creatorcontrib><creatorcontrib>BEUCHAT, LARRY R.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ZHUANG, RONG-YU</au><au>HUANG, YAO-WEN</au><au>BEUCHAT, LARRY R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate</atitle><jtitle>Journal of food science</jtitle><date>1996-01</date><risdate>1996</risdate><volume>61</volume><issue>1</issue><spage>241</spage><epage>244</epage><pages>241-244</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film‐overwrapped or vacuum‐skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum‐skin packaged shrimp or catfish fillets contained lower (P < 0.05) ammonia compared to film‐overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1996.tb14769.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1996-01, Vol.61 (1), p.241-244 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Access via Wiley Online Library |
| subjects | antimicrobial Biological and medical sciences catfish Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology packaging Refrigeration Seafood shrimp Storage |
| title | Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate |
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