Antibacterial effects of sodium acetate on vacuum packaged rainbow trout (Oncorhynchus mykiss) in chilled storage
We investigated antibacterial effects of sodium acetate (2%) on microbial, biochemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) vacuum packed and stored during 18 days at 2±1°C. Initial total bacteria count was 2.82 logfulg, indicating quality of the prepared fish was high. Psycrotrophic bacteria of unheated and treated vacuum packed samples reached maximum acceptable limit (7 logdaig) after 14 and 18 days of storage, respectively. Entrobacteriaceae and lactic acid bacteria count were lower than maximum acceptable limit during 18 days. Therefore, we based determination of microbial assessment of products shelf life on time to reach maximal acceptable limit for Psycrotrophic bacteria in treatments. There were no significant difference (P>0.05) between vacuum packed and sodium acetate vacuum packed samples in TBA and TMA values. During most of examination time, TBA and TMA values of sodium acetate vacuum packed samples were lower than untreated vacuum packed samples. According to microbial and sensory analyses, shelf life of vacuum packed and sodium acetate vacuum packed samples was 15 and 18 days, respectively. This is an indication of positive antibacterial effects of sodium acetate on shelf life extension of rainbow trout products.
| Main Authors: | , , |
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| Format: | Journal Contribution biblioteca |
| Language: | Persian |
| Published: |
2010
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| Subjects: | Vacuum packed, Rainbow trout, Oncorhynchus mykiss, Shelf life, Processing, |
| Online Access: | http://hdl.handle.net/1834/11804 |
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