Abstract
The 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 pre-cooked 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.
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