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Combined effects of modified atmosphere packaging and lauric acid on the stability of pre-cooked fish products during refrigerated storage

AuthorsPastoriza, Laura ; López Cabo, Marta ; Bernárdez Costas, Marta ; Sampedro, Gabriel ; Rodríguez Herrera, Juan José
KeywordsMinced fish products
Shrimp products
Lauric acid
Modified atmosphere packaging
Refrigerated storage
Issue Date2002
CitationEuropean Food Research and Technology 215(3): 189-193 (2002)
AbstractThe 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.
Description5 páginas, 4 tablas, 2 figuras
Publisher version (URL)http://dx.doi.org/10.1007/s00217-002-0557-3
Appears in Collections:(IIM) Artículos
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