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Improvement in the Microbiological Quality of Ready‐To‐Use Desalted Cod
Author(s) -
FernándezSegovia I.,
Garrigues R.,
Carot J.M.,
Escriche I.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07060.x
Subject(s) - potassium sorbate , citric acid , mesophile , food science , chemistry , salt (chemistry) , potassium , vacuum packing , bacterial growth , sodium , shelf life , bacteria , organic chemistry , biology , sugar , genetics
To reduce the microbial load of ready‐to‐use desalted cod, 2 different concentrations of sodium chloride (3.13% and 5.78% in water phase), potassium sorbate (0.14% and 0.20% in water phase), and citric acid (pH 6.10 and 5.77), with 2 kinds of packaging procedures (air or vacuum), have been used. The vacuum packaging was effective only in the samples with 3.13% salt after 28 d of storage, whereas no important differences between both packaging procedures were observed in samples with 5.78% salt. This last salt level only limited the Pseudomonas growth, however it was necessary to combine this salt concentration with potassium sorbate plus citric acid to inhibit mesophilic, psychrotrophic, and molds and yeasts.