Combined effects of modified atmosphere packaging and lauric acid on the stability of pre-cooked fish products during refrigerated storage
| Autor: | Marta López Cabo, Laura Pastoriza, Juan José Rodríguez Herrera, Marta Bernárdez, Gabriel Sampedro |
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| Rok vydání: | 2002 |
| Předmět: |
Refrigerated storage
Minced fish products Lauric acid Modified atmosphere packaging Food preservation General Chemistry Biology Bacterial growth Fish products Shelf life Biochemistry Industrial and Manufacturing Engineering Shrimp chemistry.chemical_compound Shrimp products chemistry Modified atmosphere Prawn lipids (amino acids peptides and proteins) Food science Pre-cooking Food Science Biotechnology |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 1438-2385 1438-2377 |
| Popis: | 5 páginas, 4 tablas, 2 figuras The effects of lauric acid on pre-cooked products derived from minced cod or shrimp tails stored in the refrigerated state were studied. Lauric acid was employed either with or without modified atmosphere packaging (MAP:50% CO2:50% N2). Synergism between lauric acid and MAP on bacterial growth kinetics was found in pre-cooked minced fish products but not in precooked shrimp tail products. Sensory properties of both products received the highest scores when treated with lauric acid and packed under a modified atmosphere. Only samples subjected to combined treatment were commercially acceptable after 1 month of storage. This work was supported by CICYT (Inter-ministerial Committee of Science and Technology, project PETRI 95-0324-OP). |
| Databáze: | OpenAIRE |
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