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KMID : 1007519960050030239
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Food Science and Biotechnology
1996 Volume.5 No. 3 p.239 ~ p.242
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Inhibition of Gram - Negative Bacteria in Refrigerated Catfish Fillets using Sodium Acetate and Bifidobacteria
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Kim, Chang R
Kang, Choon K/Kim, Jeong S/Koh, Dae H/Choi, Woon J/Lee, Keuk R/Lee, Jae I
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Abstract
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The effects of sodium acetate (SA) and bifidobacteria on gram-negative bacterial (CVT) counts and pH in catfish fillets stored at 4℃ were studied. Catfish fillets were treated with various combinations of SA and bifidobacteria using a meat tumbler. The combination of 0.5%(w/w) SA and 1.5∼4.5% (v/w) bifidobacteria effectively (p<0.05) reduced CVT counts more than either reagent by itself and reduced CVT counts by about two log cycles compared to the controls after 12 days of storage at 4℃. The combination of SA and bifidobacteria increased the lag phase and generation time of the gram-negative bacteria. Culture age had no significant effect (P<0.05) on the inhibition of bacterial growth. The antimicrobial effects of SA and bifidobacteria on catfish fillets did not appear to be due to changes in pH values.
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