EFFECT OF LACTIC ACID ON MICROBIOLOGICAL AND CHEMICAL INDICES OF COMMON CARP FILLETS DURING STORAGE AT 4OC

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ALI NOORI S.M.; KHANZADI S.; FAZLARA A.; NAJAFZADEH VARZI H.; AZIZZADEH M.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:4 | Issue:1 Page(s): 41-51

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Title

EFFECT OF LACTIC ACID ON MICROBIOLOGICAL AND CHEMICAL INDICES OF COMMON CARP FILLETS DURING STORAGE AT 4OC

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Keywords

FISHQ2

COMMON CARP (CYPRINUS CARPIO)Q2

LACTIC ACIDQ1

SHELF-LIFEQ2

COLD STORAGEQ2

Abstract

This study was carried out to evaluate shelf life, microbiological and chemical attributes of common carp (Cyprinus carpio) fillets treated by dipping in 1.5% LACTIC ACID solution during refrigerated storage at 4oC for 18 days. Mesophilic and psychrophilic counts, TVN (Total Volatile Nitrogen), pH, TBA and Expressible Moisture (EM) were carried out at 0, 3, 6, 9, 12, 15 and 18 days of storage. The microbiological and chemical analyses demonstrated significant reduction in mesophilic and psychrophilic counts, TVN and pH in treatment group (p<0.001). However, TBA (Thiobarbituric Acid) and EM was significantly higher than control group (p<0.001). Shelf life of LACTIC ACID group increased to 12 days instead of 6 days in control group for mesophilic count. For psychrophilic count, it improved from 3 days to 6 days in LACTIC ACID group. TVN acceptability set at 30 mg N/100 g and shelf life of control and LACTIC ACID group were 9 days and 15 days respectively. Acceptability of pH value considered at 6.8-7.0. Control group reached to 7.02 at 15 days of storage and LACTIC ACID group did not reach to 6.8 until the final day. LACTIC ACID can therefore be used as safe preservative for common carp under refrigerated storage.

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APA: Copy

ALI NOORI, S.M., KHANZADI, S., FAZLARA, A., NAJAFZADEH VARZI, H., & AZIZZADEH, M.. (2017). EFFECT OF LACTIC ACID ON MICROBIOLOGICAL AND CHEMICAL INDICES OF COMMON CARP FILLETS DURING STORAGE AT 4^OC. JOURNAL OF FOOD MICROBIOLOGY, 4(1), 41-51. SID. https://sid.ir/paper/250783/en

Vancouver: Copy

ALI NOORI S.M., KHANZADI S., FAZLARA A., NAJAFZADEH VARZI H., AZIZZADEH M.. EFFECT OF LACTIC ACID ON MICROBIOLOGICAL AND CHEMICAL INDICES OF COMMON CARP FILLETS DURING STORAGE AT 4^OC. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;4(1):41-51. Available from: https://sid.ir/paper/250783/en

IEEE: Copy

S.M. ALI NOORI, S. KHANZADI, A. FAZLARA, H. NAJAFZADEH VARZI, and M. AZIZZADEH, “EFFECT OF LACTIC ACID ON MICROBIOLOGICAL AND CHEMICAL INDICES OF COMMON CARP FILLETS DURING STORAGE AT 4^OC,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 1, pp. 41–51, 2017, [Online]. Available: https://sid.ir/paper/250783/en

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