Document Detail


Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
MedLine Citation:
PMID:  22417369     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend on the quality and safety of refrigerated catfish fillets. The objective of this study was to determine the microbiological and quality characteristics of marinated catfish fillets treated with organic acid salts. Catfish fillets were vacuum-tumbled with a brine solution with and without the added organic acid salts, at 10% over initial, raw weight prior to tray-packing and storage at 4 °C for 14 d. Fillets were evaluated for yields, color, pH, tenderness, consumer acceptability, and shelf-life. No differences (P > 0.05) existed among the treated and untreated fillets with regards to solution pick-up and pH, but all treated fillets increased (P < 0.05) cooking yields and Intl. Commission on Illumination (CIE) a* values, and decreased (P < 0.05) CIE L* and b* values in the catfish fillets when compared to the untreated fillets. The fillets treated with a combination of potassium acetate and potassium lactate had lower (P < 0.05) psychrotrophic plate counts and lower spoilage scores than the control treatments on days 7, 10, and 14. In addition, consumers preferred (P < 0.05) treated catfish fillets (fried) with respect to appearance, flavor, and overall acceptability over the negative control. In conclusion, the combination of potassium acetate and potassium lactate enhanced sensory quality and extended the shelf-life of refrigerated catfish fillets.
Authors:
Sovann Kin; M Wes Schilling; Brian S Smith; Juan L Silva; Taejo Kim; Alessandra J Pham; Stephen G Campano
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Publication Detail:
Type:  Journal Article     Date:  2011-04-07
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 May 
Date Detail:
Created Date:  2012-03-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S242-50     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Authors Kin, Schilling, Silva, Kim, and Pham are with the Dept. of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State Univ., Mississippi State, MS 39762, U.S.A. Author Smith is with John R. White Co., Birmingham, AL 35222, U.S.A. Author Campano is with Hawkins, Inc., Minneapolis, MN 55413, U.S.A. Direct inquires to author Schilling (E-mail: schilling@foodscience.msstate.edu).
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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