Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

  • García-Soto B
  • Aubourg S
  • Calo-Mata P
 et al. 
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Abstract

Three combinations of two natural organic acids, citric acid (CA) and lactic acid (LA), in the form of novel flake icing systems were evaluated for the preservation of European hake (Merluccius merluccius), one of the most commercialised gadoid fish species in Europe. The flake icing systems were prepared with fresh water and 0.075%/0.050% (C-75 batch), 0.125%/0.050% (C-125 batch) and 0.175%/0.050% (C-175 batch) CA/LA, respectively. Aerobic mesophiles, psychrotrophs, proteolytic bacteria, anaerobes, Enterobacteriaceae, trimethylamine, lipid hydrolysis, primary, secondary and tertiary lipid oxidation events, and pH levels were evaluated in hake muscle in all batches during 13d of chilled storage and the results were compared with sensory analyses. Significantly (p

Author-supplied keywords

  • Chilling
  • Citric acid
  • Icing medium
  • Lactic acid
  • Merluccius merluccius
  • Shelf life

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Authors

  • Bibiana García-Soto

  • Santiago P. Aubourg

  • Pilar Calo-Mata

  • Jorge Barros-Velázquez

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