Abstract
The effects of pasteurized sour cream whey, whey-derived lactic acid, and sodium lactate on the microbial surface flora of vacuum-packed rainbow trout (Oncorhynchus mykiss) were examined. The commercial culture used in sour cream production consisted ofLactococcus lactissubspeciescremoris, L.lactisssp.lactis, L.lactisssp.diacetilactisandLeuconostoc mesenteroidesssp.cremoris. After being dipped into test solutions for 2 min (whey, 20 g/L lactic acid or 20 g/L lactate) the fish were vacuum-packed and stored at 0 °C. The enumeration of the aerobic, anaerobic and psychotrophic bacteria of the skin was performed by a plate count after 1, 4, 7 and 10 days' storage. The study was conducted during both spring and autumn. Dipping of fish into whey or lactic acid solution (20 g/L) decreased the microbial growth slightly, whereas 20 g/L sodium lactate solution did not show any anti-microbial effect. Compared to non treated control fish, mesophilic and psychotrophic counts were significantly lower in lactic acid-treated autumn rainbow trout samples after 7 and 10 days of storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
