Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing

Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing

Summary This study focuses on the quality retention of megrim (Lepidorhombus whiffiagonis) during chilled storage. Aqueous solutions of two different concentrations of citric (CA) and lactic (LA) acids were employed as icing media (0.125% CA–0.050% LA and 0.175% CA–0.050% LA, respectively; w/v). The...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International journal of food science & technology 2014-01, Vol.49 (1), p.18-26
Hauptverfasser: García-Soto, Bibiana, Böhme, Karola, Barros-Velázquez, Jorge, Aubourg, Santiago P.
Format: Artikel
Sprache:eng
Schlagworte:
Assessments
Bacteria
Biological and medical sciences
Chilled
Chilling
citric and lactic
Damage
Fish
Food industries
Food quality
Food science
Fundamental and applied biological sciences. Psychology
Icing
Lepidorhombus whiffiagonis
Lipids
microbial activity
Microorganisms
Seafood
sensory acceptance
Storage
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Summary This study focuses on the quality retention of megrim (Lepidorhombus whiffiagonis) during chilled storage. Aqueous solutions of two different concentrations of citric (CA) and lactic (LA) acids were employed as icing media (0.125% CA–0.050% LA and 0.175% CA–0.050% LA, respectively; w/v). The effects of each solution on microbial activity, lipid damage and sensory acceptance were monitored for up to 13 days of storage. Lower (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12268