Role of organic acids during processing to improve quality of channel catfish fillets

A microbial preparation derived from aquacultured channel catfish fillets (Ictalurus punctatus) was acidified with 0, 1, 2 and 4% (vol/vol) weak organic and held in an ice bath at 0 degrees C to simulate the chilling process. Additionally, catfish fillets were sprayed under varying pressures at 15 d...

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Veröffentlicht in:	Journal of food protection 1998-04, Vol.61 (4), p.495-498
Hauptverfasser:	Fernandes, C.F. (Mississippi State University, Pascagoula, MS.), Flick, G.J, Cohen, J, Thomas, T.B
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE ORGANIQUE ACIDOS ORGANICOS Animals Aquaculture Bacteria, Aerobic - isolation & purification Biological and medical sciences BIOLOGICAL CONTAMINATION CALIDAD CELL COUNTING Cold Temperature Colony Count, Microbial CONTAMINACION BIOLOGICA CONTAMINATION BIOLOGIQUE CONTEO DE CELULAS ELABORACION DEL PESCADO Fatty Acids, Volatile Fish and seafood industries FISH PROCESSING FISH QUALITY Food Handling Food industries FOOD SAFETY Fundamental and applied biological sciences. Psychology Ictaluridae - microbiology ICTALURUS ICTALURUS PUNCTATUS INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA Lactic Acid MICROBIAL CONTAMINATION NUMERATION CELLULAIRE ORGANIC ACIDS PLATE COUNT QUALITE QUALITY TRAITEMENT DU POISSON
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