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KMID : 1007519940030020094
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.94 ~ p.98
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Inhibiting Gram-Negative Bacteria in Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate
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Kim, Chang R.
Hearnesberger, James O./Chung, Hee J./Eun, Jong-Bang
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Abstract
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The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on Gram-negative bacterial counts (CVT), pH, odor, and appearance were studied for catfish fillets stored at 4℃, Combinations of 0.30∼0.70% SA and 0.20∼0.40% MKP or 1.00% SA alone completely inhibited the growth of DVT for 9day storage, and prolonged lag phase for 12 days. The inhibition was enhanced slightly by increasing levels of MKP. A combination of SA and MKP prolonged the microbiological shelf-life of refrigerated catfish fillets by 12 days. Fillets treated with combinations of SA and MKP or SA alone signiifcantly (p<0.05) improved odor and appearance compared to those stored untreated after 3 day storage.
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