English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/58214
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius)

AuthorsPastoriza, Laura ; Sampedro, Gabriel ; Rodríguez Herrera, Juan José ; López Cabo, Marta
Issue Date1998
CitationFood Chemistry 61(1-2): 23-28 (1998)
AbstractThe effect of an optimum gas mixture (50% CO2:45% N2:5% O2) on hake slices (Merluccius merluccius) was studied when combined with a sodium chloride dip (5 min in 5% NaCl solution). Exudation, water binding capacity (WBC), microbial growth, as well as undesirable chemical (pH, total volatile bases, lipid oxidation), and sensory alterations (raw fish odour) cooked fish flavour), were monitored. Values were compared with those obtained for air-stored samples and for MAP-stored samples in the absence of NaCl. Sodium chloride dips showed a further inhibition of biochemical, microbiological and sensory deterioration of MAP-stored hake slices, so that total volatile bases and total viable counts values were significantly lower ( p<0.05) than in fish stored under MAP conditions throughout all storage periods, and sensory properties were scored significantly higher. Exudation was also reduced in MAP-stored ®sh when previously dipped in sodium chloride solutions. Consequently, the shelf-life of hake slices was extended for 2 days when stored under MAP conditions, and for 8 days if dipped in sodium chloride solutions prior to MAP storage.
Description6 páginas, 3 figuras
Publisher version (URL)http://dx.doi.org/10.1016/S0308-8146(97)00130-1
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Influence_sodium_chloride_Pastoriza.pdf42,72 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.