4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
Siggia S. 1963. Methods for trace quantities of carbonyl compounds in “Quantitative Organic Analysis via Functional Groups”, 3rd ed., p. 124. John Wiley and Sons. Inc., New York. Sinnhuber, R. 0. and Yu, T. C. 1958. 2-thiobarbituric acid method for the measurement of rancidity in fishery products. II. The quantitative determination of malonaldehyde. Food Technol. 12( 1):9- 12. Slabyj, B. M. and True, R. H. 1978. Effect of preprocess holding on the quality of canned Maine sardines. J. Food Sci. 43:1172- 1176. Tarladgis, B. G., Watts, B. M., Younathan, M. T. and Dugan, L., Jr. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37:44-48. Vorrdruska, J. 1987. Symposium on markets for seafood and aquacultural products.
EXTENDED SHELF-LIFE OF CATFISH FILLETS TREATED WITH SODIUM ACETATE, MONOPOTASSIUM PHOSPHATE, AND BIFIDOBACTERIA Douglas L. Marshall, Chang R. Kim, and James 0. Heamsberger (deceased) Department of Food Science and Technology, Mississippi Agriculture and Forestry Experiment Station, Mississippi State University, Box 9805, Mississippi State, MS 39762 The shelf life and safety of refrigerated fish and fish products are dictated by the presence of food spoilage and pathogenic microorganisms (Vilemure et al., 1986; Ingham, 1989; Harrison et al., 1991; Kim and Heamsberger, 1994). Temperature abuse during handling, transportation, and storage of fish without additional preservation methods allows for proliferation of these microorganisms (Barnett et al., 1982; Fey and Regenstein, 1982; Josephson et al., 1985; Scott et al., 1986; Baker et al., 1990). Growth of undesirable spoilage bacteria in refrigerated fish causes deterioration of keeping quality and reduces consumer acceptance. Efforts to enhance the quality and safety of refrigerated foods have been primarily directed to preventing the growth of or to destroy aerobic spoilage bacteria and foodbome pathogens during storage and handling by using combinations of food additives and/or biopreservatives (Gilliland and Ewell, 1983; Lindgren and Dobrogosz, 1989). Several researchers have suggested that biopreservatives such as lactic acid bacteria or their metabolites in refrigerated foods have the ability to suppress aerobic bacteria that cause food spoilage (Raccach and Baker, 1978; Schaack and Marth, 1988; Laroia and Martin, 1990; Modler et al., 1990; Hughes and Hoover, 1991; Ray, 1992). Phosphates have broad spectrum antimicrobial activity and are used for improving the microbiological quality of muscle foods and to improve shelf life (Molins, 1991). Molins (1991) reported that changes in pH induced by phosphate addition may play an important role in the ability of these compounds to chelate metal ions essential in bacterial metabolism and growth. He suggested that, in general, gram-positive bacteria are more susceptible to inhibition by various pyro- and polyphosphates than are gram-negative bacteria Although there has been limited 14
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- Page 138 and 139: Christmas, J., D. Etzold, T. McIlwa
- Page 140 and 141: Perkins, G. 1977. Potential for exp
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Siggia S. 1963. Methods for trace quantities of carbonyl compounds in<br />
“Quantitative Organic Analysis via Functional Groups”, 3rd ed., p. 124. John<br />
Wiley and Sons. Inc., New York.<br />
Sinnhuber, R. 0. and Yu, T. C. 1958. 2-thiobarbituric acid method for <strong>the</strong><br />
measurement of rancidity in fishery products. II. The quantitative<br />
determination of malonaldehyde. Food Technol. 12( 1):9- 12.<br />
Slabyj, B. M. and True, R. H. 1978. Effect of preprocess holding on <strong>the</strong> quality of<br />
canned Maine sardines. J. Food Sci. 43:1172- 1176.<br />
Tarladgis, B. G., Watts, B. M., Younathan, M. T. and Dugan, L., Jr. 1960. A<br />
distillation method for <strong>the</strong> quantitative determination of malonaldehyde in<br />
rancid foods. J. Amer. Oil Chem. Soc. 37:44-48.<br />
Vorrdruska, J. 1987. Symposium on markets for seafood and aquacultural products.
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