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

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 pack-Paging (MAP:50% CO sub(2):50% N sub(2)). Synergism between lauric acid and MAP on bacteria...

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Bibliographic Details
Published in:European food research & technology 2002-09, Vol.215 (3), p.189-193
Main Authors: PASTORIZA, Laura, CABO, Marta L, BERNARDEZ, Marta, SAMPEDRO, Gabriel, HERRERA, Juan J. R
Format: Article
Language:English
Subjects:
Apis mellifera iberica
Apis mellifera intermissa
Apis mellifera mellifera
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Marine
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Summary: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 pack-Paging (MAP:50% CO sub(2):50% N sub(2)). 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.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-002-0557-3