Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

Natural preservative organic acids (ascorbic, citric and lactic acids) were used to prepare a novel organic acid-flake icing system for the chilled preservation of hake (Merluccius merluccius), megrim (Lepidorhombus whiffiagonis) and angler (Lophius piscatorius). The icing system was prepared with t...

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Veröffentlicht in:Food science & technology 2012-04, Vol.46 (1), p.217-223
Hauptverfasser: Rey, Minia Sanjuás, García-Soto, Bibiana, Fuertes-Gamundi, José R., Aubourg, Santiago, Barros-Velázquez, Jorge
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Fish
Food industries
Fundamental and applied biological sciences. Psychology
Icing systems
Lepidorhombus whiffiagonis
Lophius piscatorius
Marine
Merluccius merluccius
Microbial quality
Organic acids
Sensory quality
Storage
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Beschreibung
Zusammenfassung:Natural preservative organic acids (ascorbic, citric and lactic acids) were used to prepare a novel organic acid-flake icing system for the chilled preservation of hake (Merluccius merluccius), megrim (Lepidorhombus whiffiagonis) and angler (Lophius piscatorius). The icing system was prepared with two different concentrations of a commercial acid mixture-formula containing the three organic acids at 800 mg/kg and 400 mg/kg (C-800 and C-400 batches, respectively). Aerobic mesophiles, psychrotrophs, proteolytic bacteria, trimethylamine and pH were evaluated and the results compared with sensory analyses. Significantly (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2011.10.003