Effects of Whey, Whey-derived Lactic Acid and Sodium Lactate on the Surface Microbial Counts of Rainbow Trout Packed in Vacuum Pouches

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.

[1]  R. Ahvenainen,et al.  Effect of Packaging Method on the Quality of Rainbow Trout and Baltic Herring Fillets , 1997 .

[2]  J. Cornell,et al.  Bactericidal Activity of Aqueous Chlorine and Chlorine Dioxide Solutions in a Fish Model System , 1996 .

[3]  L. Beuchat,et al.  Quality Changes During Refrigerated Storage of Packaged Shrimp and Catfish Fillets Treated with Sodium Acetate, Sodium Lactate or Propyl Gallate , 1996 .

[4]  J. Eun,et al.  Gram-Negative Bacteria in Refrigerated Catfish Fillets Treated with Lactic Culture and Lactic Acid †. , 1995, Journal of food protection.

[5]  J. O. Hearnsberger,et al.  Gram Negative Bacteria Inhibition by Lactic Acid Culture and Food Preservatives on Catfish Fillets during Refrigerated Storage , 1994 .

[6]  W. Kim.  Bacteriocins of lactic acid bacteria: Their potentials as food biopreservative , 1993 .

[7]  H. Korkeala,et al.  Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products. , 1992, International journal of food microbiology.

[8]  E. Borch,et al.  Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp. , 1992, International journal of food microbiology.

[9]  M. S. Brewer,et al.  Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage , 1991 .

[10]  C. Hackney,et al.  Microbiology of Marine Food Products , 1991, Springer US.

[11]  J. W. Lamkey,et al.  ASSESSMENT OF SODIUM LACTATE ADDITION TO FRESH PORK SAUSAGE , 1991 .

[12]  B. Mayer,et al.  Microbiology of Finfish and Finfish Processing , 1991 .

[13]  Peter B. Johnsen,et al.  A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED CATFISH , 1990 .

[14]  S. Salminen,et al.  The effects of lactofermented whey on the stability of ground refrigerated turkey meat , 1985 .

[15]  G. Molin,et al.  Effect of temperature on the microbial flora of herring fillets stored in air or carbon dioxide. , 1984, The Journal of applied bacteriology.

[16]  G. Molin,et al.  The microbial flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2°C , 1983 .

[17]  R. Toledo,et al.  Effects of Mircobiological Decontamination on the Storage Stability of Fresh Fish , 1981 .

[18]  K. Newton,et al.  The effect of film permeability on the storage life and microbiology of vacuum-packed meat. , 1979, The Journal of applied bacteriology.

[19]  Rose Marie Pangborn,et al.  EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTS , 1978 .