1. Combined effects of modified atmosphere packaging and lauric acid on the stability of pre-cooked fish products during refrigerated storage
- Author
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Marta López Cabo, Laura Pastoriza, Juan José Rodríguez Herrera, Marta Bernárdez, and Gabriel Sampedro
- Subjects
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 - Abstract
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).
- Published
- 2002