Effect of sodium acetate and nisin on microbiological and chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage
2011
Ghomi, Mohammad Reza | Nikoo, Mehdi | Heshmatipour, Zoheir | Jannati, Ameneh Amir | Ovissipour, Mahmudreza | Benjakul, Soottawat | Hashemi, Masood | Langroudi, Hamid Faghani | Hasandoost, Mehdi | Jadiddokhani, Danial
Microbiological quality, lipid oxidation and fatty acid composition of grass carp Ctenopharyngodon idella slices dipped in sodium acetate (0, 1 and 3%), nisin (0, 0.1 and 0.2%) or their combination during refrigerated storage of 8 days were monitored. Both nisin and sodium acetate inhibited the proliferation of total mesophile and lactic acid bacteria in dose dependent manner, but the combination treatments exhibited the higher efficacy in retardation of microbial growth. Higher concentrations of sodium acetate (3%) were more effective in preventing lipid oxidation. By the end of the storage period, higher n3 fatty acids, EPA (C20:5n-3) and DHA (C22:6n-3) content and lower n6/n3 ratio were found in the samples treated with 3% sodium acetate + 0.1 and 0.2% nisin. Nisin in combination with sodium acetate can therefore be used as the effective preservatives to maintain the quality of slices during refrigerated storage. Practical Applications: Antimicrobial agents such as sodium acetate and nisin are found to be effective in preventing microbial growth and improving quality of food under storage condition. Treatment of slices using 3% sodium acetate in combination with 0.2% nisin was recommended as the best condition for maintaining the quality of grass carp slices stored under the refrigerated condition.
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