Effects of whey, whey-derived lactic acid and sodium lactate on the surface microbial counts of rainbow trout packed in vacuum pouches

LWT

Volumn 31, Issue 4, 1998, Pages 361-365

  Nykänen, Anne ^a   Lapveteläinen, Anja ^a   Kallio, Heikki ^a   Salminen, Seppo ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Antimicrobial; Dairy byproducts; Packing; Rainbow trout; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; LEUCONOSTOC LACTIS; LEUCONOSTOC MESENTEROIDES; MYKISS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 0041181124     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1998.0372     Document Type: Article

References (21)

1. MOLIN, G., STENSTRÖM, I.M. AND TERNSTRÖM, A. The microbial flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2°C. Journal of Applied Bacteriology, 55, 49-56 (1983)
2. MOLIN, G. AND STENSTRÖM, I. M. Effect of temperature on the microbial flora of herring fillets stored in air or carbon dioxide. Journal of Applied Bacteriology, 56, 275-282 (1984)
3. NEWTON, K. G. AND RIGG, W. J. The effect of film permeability on the storage life and microbiology of vacuum-packed meat. Journal of Applied Bacteriology, 47, 433-441 (1979)
4. RANDELL, K., HATTULA, T. AND AHVENAINEN, R. Effect of packaging method on the quality of rainbow trout and baltic herring fillets. Lebensmittel-Wissenschaft und Technology, 30, 56-61 (1997)
5. MAYER, B. K. AND WARD, D. R. Microbiology of finfish and finfish processing. In: WARD, D. R. AND HACKNEY, C. R. (Eds), Microbiology of Marine Food Products. New York: Von Nostrand Reinhold, pp. 3-17 (1991)
6. KOSAK, P. H. AND TOLEDO, R. T. Effects of microbiological decontamination on the storage stability of fresh fish. Journal of Food Science, 46, 1012-1014 (1981)
7. LIN, W.-F., HUANG, T.-S., CORNELL, J. A., LIN, C.-M. AND WEI, C.-I. Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system. Journal of Food Science, 61, 1030-1034 (1996)
8. WANG, J. K. Bacteriocins of lactic acid bacteria: their potentials as food biopreservative. Food Reviews International, 9, 299-313 (1993)
9. SALMINEN, S. S., BRANEN, A. L. AND KOIVISTOINEN, P. The effects of lactofermented whey on the stability of ground refrigerated turkey meat. Lebensmittel -Wissenschaft und Technology, 18, 242-244 (1985)
10. KIM, C. R. AND HEARNSBERGER, J. O. Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage. Journal of Food Science, 59, 513-516 (1994)
11. KIM, C. R., HEARNSBERGER, J. O. AND EUN, J. B. Gram-negative bacteria in refrigerated catfish fillets treated with lactic culture and lactic acid. Journal of Food Protection, 58, 639-634 (1995)
12. BORCH, E. AND AGERHEM, H. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or Leuconostoc sp.. International Journal of Food Microbiology, 15, 99-108 (1992)
13. MäKELä, P., SCHILLINGER, U., KORKEALA, H. AND HOLZAPFEL, W. H. Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organism in meat products. International Journal of Food Microbiology, 16, 167-172 (1992)
14. SAS Institute, Inc. SAS Introductory Guide for Personal Computers, Version 6 Cary, NC: SAS Institute, Inc. (1985)
15. STONE, H. AND SIDEL, J. L. Sensory Evaluation Practices, Discriminating Testing, Duo-Trio Test. Orlando, FL: Academic Press, pp. 132-193 (1985)
16. JOHNSEN, P. B. AND KELLY, C. A. A Technique for the quantitative sensory evaluation of farm-raised catfish. Journal of Sensory Studies, 4, 189-199 (1990)
17. ROESSLER, E. B., PANGBORN, R. M., SIDEL, J. L. AND STONE, H. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science, 43, 940-943, 947. (1978)
18. ZHUANG, R. Y., HUANG, Y. W. AND BEACHAT, L. R. Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate. Journal of Food Science, 61, 241-244, 261 (1996)
19. BREWER, M.S., MCKEITH, F., MARTIN, S. E., DALLMIER, A. W. AND MEYER, J. Sodium lactate effects on shelf-life, sensory, and physical characteristics of fresh pork sausage. Journal of Food Science, 56, 1176-1178 (1991)
20. LAMKEY, J. W., LEAK, F. W., TULEY, W. B., JOHNSON, D. D. AND WEST, R. L. Assessment of sodium lactate addition to fresh pork sausage. Journal of Food Science, 56, 220-223 (1991)
21. ANDERS, R. J., MILKOWSKI, A. L. AND CERVENY, J. G. A Foodstuff containing a Lactate Salt. European Patent Specification 0 230 122 B1 (1993)