The Effect of Lactic Acid, Nisin Whey Permeate, Sodium Chloride and Related Combinations on Aerobic Plate Count and the Sensory Characteristics of Rainbow Trout

Autor:	Rose-Marie Hietanen, Anja Lapveteläinen, Heikki Kallio, Anne Nykänen
Rok vydání:	1998
Předmět:	Preservative food.ingredient biology Sodium Food additive Lactococcus lactis food and beverages chemistry.chemical_element Bacterial growth Shelf life biology.organism_classification Lactic acid chemistry.chemical_compound fluids and secretions food chemistry Food science Nisin Food Science
Zdroj:	LWT - Food Science and Technology. 31:286-290
ISSN:	0023-6438
DOI:	10.1006/fstl.1997.0353
Popis:	The inhibitory effects of 2.5 g/kg lactic acid, 30 g/kg whey permeate, 20 g/kg sodium chloride and their combinations on the total aerobic counts of minced fish were studied. Whey permeate was produced by a nisin-producing Lactococcus lactis strain. The applicability of lactic acid and whey permeate as bio-preservatives was also studied through the use of quantitative sensory profiling techniques. Bacterial growth in minced fish stored at +3 °C for 4, 7 and 10 d was inhibited effectively in samples that contained a combination of lactic acid, sodium chloride and/or whey permeate. Lactic acid enhanced fishy flavour, metallic flavour, astringency and sourness as found in minced fish but whey permeate did not affect any of the characteristics investigated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4a5eb28e798913bac5db33f3f8cb8b16 https://doi.org/10.1006/fstl.1997.0353 Zobrazit plný text záznamu Full Text from ScienceDirect