Gram-Negative Bacteria in Refrigerated Catfish Fillets Treated with Lactic Culture and Lactic Acid †.

摘要: Catfish fillets were treated with combinations of lactic culture (Lactococcus lactis spp. cremoris ATCC 19257) and acid using a meat tumbler. Fillets placed individually in Ziploc bags stored at 4 or 10°C. Counts gram-negative bacteria on crystal violet tetrazolium chloride agar (CVT), the pH, sensory quality evaluated after 0, 3, 6, 9 days storage time. The combination 2.5% either 2% dip (5 min) 3% (1 5 effectively (P < 0.05) inhibited counts for days. most effective treatment was incubated 48 h dip. pH samples ranged from 5.6 to 6.1 10°C Lactic extended refrigerated shelf life catfish an additional 3 reduced CVT by two log cycles over untreated fish. l...