Effect of potassium lactate on the quality and shelf life of chub mackerel Scomber japonicus

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The effect of potassium lactate treatment on the shelf life of vacuum-packaged fish was studied. Chub mackerel was treated with 2% and 4% potassium lactate solutions, and their shelf lives were compared with those of control (not treated) samples. Samples were stored at 4°C and sensory evaluation, and chemical and microbiological analyses were done every three days. Control group spoiled after six days of storage. The addition of potassium lactate decreased microbiological activity and treated samples remained in good quality until the ninth day of storage. There was no significant difference between the shelf life of samples treated with either 2% or 4% potassium lactate. These results indicate that treatment with potassium lactate extends the shelf life of vacuum-packaged and refrigerated chub mackerel.

収録刊行物

  • Fisheries science : FS

    Fisheries science : FS 68(1), 210-214, 2002-02

    The Japanese Society of Fisheries Science

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各種コード

  • NII論文ID(NAID)
    10008272682
  • NII書誌ID(NCID)
    AA10993718
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09199268
  • NDL 記事登録ID
    6060618
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z54-H592
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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