Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

REFERENCES

• Auburg , S. P. 1993 . Review: Interaction of malondialdehyde with biological molecules—New trends about reactivity and significance . Int. J. Food Sci. Technol. , 28 : 323 – 335 .
   Web of Science ®Google Scholar
• Boskou , G. and Debevere , J. 2000 . Shelf life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmosphere . Food Addit. Contam. , 17 : 17 – 25 .
   PubMed Web of Science ®Google Scholar
• Chen , C. S. , Liau , W. Y. and Tsai , G. J. 1998 . Antibacterial effects of N-sulfated and N-sulfobenzoyl chitosan and application to oyster preservation . J. Food Prot. , 61 : 1124 – 1128 .
   PubMed Web of Science ®Google Scholar
• Connell , J. J. 1975 . “ Control of Fish Quality ” . Surrey, UK : Fishing News Books .
   Google Scholar
• Connell , J. J. 1995 . “ Control of Fish Quality ” . In , 4th , London : Fishing News Books, Ltd .
   Google Scholar
• EEC . 1995 . Total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Commission Decision 95/149/EEC of March 8, 1995 . Official Journal of European Communities L , 97 : 84 – 87 .
   Google Scholar
• Gram , L. , Wedell-Neergaard , C. and Huss , H. H. 1990 . The bacteriology of fresh and spoiling Nile perch . Int. J. Food Microbiol. , 10 : 303 – 316 .
   PubMed Web of Science ®Google Scholar
• Harrigan , W. F. and McCance , M. E. 1976 . “ Laboratory Methods in Food and Dairy Microbiology ” . London : Academic Press Inc .
   Google Scholar
• Huss , H. H. 1988 . “ Fresh Fish Quality and Quality Changes ” . In FAO Fisheries Series, No. 29 , Rome : FAO .
   Google Scholar
• ICMSF and ICMSF . 1992 . “ International commission on microbiological specifications for foods. Sampling plans for fish and shellfish ” . In ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications , Toronto, Ontario, Canada : University of Toronto Press .
   Google Scholar
• Kilinc , B. and Cakli , S. 2005a . Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades . Eur. Food Res. Technol. , 221 : 821 – 827 .
   Web of Science ®Google Scholar
• Kilinc , B. and Cakli , S. 2005b . Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C . Food Control , 16 : 639 – 644 .
   Web of Science ®Google Scholar
• Kim , C. R. and Hearnsberger , J. O. 1994 . Combination of sodium acetate and potassium sorbate with lactic acid culture extended the shelf-life of catfish fillets . J. Food Sci. , 59 : 513 – 516 .
   Web of Science ®Google Scholar
• Lawrence , T. E. , Dikeman , M. E. , Hunt , M. C. , Kastner , C. L. and Johnson , D. E. 2003 . Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract . Meat Sci. , 67 ( 1 ) : 129 – 137 .
   Google Scholar
• Lee , Y-L. , Cesario , T. , Owens , J. , Shanbrom , E. and Thrupp , L. D. 2002 . Antibacterial activity of citrate and acetate . Nutrition , 18 : 665 – 666 .
   Google Scholar
• Lima Dos Santos , C. , James , D. and Teutscher , F. 1981 . “ Guidelines for Chilled Fish Storage Experiments ” . In FAO Fisheries Technical Paper, No. 210 , Rome : FAO .
   Google Scholar
• Ludorff , A. and Meyer , U. 1973 . “ Fische und Fisherzeugnisse ” . In Berlin and Hamburg , Germany : Paul Parey Verlag .
   Google Scholar
• Maca , J. V. , Miller , R. K. and Acuff , G. R. 1997 . Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids . J. Food Sci. , 62 : 591 – 596 .
   Google Scholar
• Mailgaad , M. , Civille , G. V. and Carr , B. T. 1999 . “ Sensory Evaluation Techniques ” . Boca Raton, FL : CRC Press .
   Google Scholar
• Mancini , R. A. , Kim , Y. H. , Hunt , M. C. and Lawrence , T. E. . How does lactate-enhancement stabilize beef color? . Proceedings of the 50th International Congress of Meat Science Technology . August 8–13 , Helsinki, , Finland
   Google Scholar
• Masniyom , P. and Benjama , O. 2007 . Effect of lactic, acetic and citric acids on quality changes of refrigerated green mussel, Perna viridis . Songklanakarin J. Sci. Technol. , 29 ( 4 ) : 1123 – 1134 .
   Google Scholar
• Metin , S. , Erkan , N. , Varlik , C. and Aran , N. 2001 . Extension of shelf-life of chub mackerel (Scomber japonicus) treated with lactic acid . Eur. Food Res. Technol. , 213 : 174 – 177 .
   Web of Science ®Google Scholar
• Özkan , Ö. and Erkan , N. 2006 . Effect of different packaging methods on the shelf-life of marinated rainbow trout . Archiv für Lebensmittelhygiene , 57 : 69 – 75 .
   Google Scholar
• Pastoriza , L. , Sampedro , G. , Herrera , J. J. and Cabo , M. L. 1998 . Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage f slices of hake (Merluccius merluccius) . Food Chem. , 61 : 23 – 28 .
   Web of Science ®Google Scholar
• Rezaei , M. , Montazeri , N. , Ershad Langrudi , H. , Mokhayer , B. , Parviz , P. and Nazarinia , A. 2007 . The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice . Food Chem. , 103 : 150 – 154 .
   Web of Science ®Google Scholar
• Sallam , K. H. I. and Samejima , K. 2004 . Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensmittel-Wissenschaft und-Technologie/LWT-Food . Sci. Technol. , 37 : 865 – 871 .
   Google Scholar
• Sallam , K. I. 2007a . Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon . Food Control , 18 : 566 – 575 .
   PubMed Web of Science ®Google Scholar
• Sallam , K. I. 2007b . Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids . Food Chem. , 101 : 592 – 600 .
   PubMed Web of Science ®Google Scholar
• Schormuller , J. 1968 . “ Handbuch der lebensmittelchemie (Band III/2). Berlin, Heidelberg ” . New York : Springer Verlag .
   Google Scholar
• Schormuller , J. 1969 . “ Handbuch der lebensmittelchemie (Band IV)., Berlin, Heidelberg ” . New York : Springer Verlag .
   Google Scholar
• Schubring , R. and Oehlenschlager , J. 1997 . Comparison of the ripening process in salted Baltic and North Sea herringas measured by instrumental and sensory methods . Z Lebensm Unters Forsch A , 205 : 89 – 92 .
   Google Scholar
• Schubring , R. , Meyer , C. , Schluter , C. , Boguslawski , S. and Knorr , D. 2003 . Impact of high ressure assisted thawing on the quality of fillets from various fish species. Innovat . Food Sci. Emerg. Technol. , 4 : 257 – 267 .
   Google Scholar
• Tarladgis , B. G. , Watts , B. M. , Younathan , M. S. and Dugan , L. Jr . 1960 . A distillation method for the quantitative determination of malonaldehyde in rancid foods . J. Am. Oil Chem. Soc. , 37 : 44 – 48 .
   Web of Science ®Google Scholar
• Venugopal , V. and Shahidi , F. 1996 . Structure and composition of fish muscle . Food Rev. Int. , 12 ( 2 ) : 175
   Google Scholar
• Vyncke , W. 1996 . Comparison of the official EC method for the determination of total volatile bases in fish with routine methods . Archiv für Lebensmittelhygiene , 47 : 110 – 112 .
   Web of Science ®Google Scholar
• Williams , S. K. , Rodrick , G. E. and West , R. L. 1995 . Sodium lactate affects shelf life and consumer acceptance of fresh catfish (Ictalurus nebulosus, marmoratus) under stimulated retail conditions . J. Food Sci. , 60 : 636 – 639 .
   Web of Science ®Google Scholar
• Zhuang , R.-Y. , Huang , Y.-W. and Beuchat , L. R. 1996 . Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate . J. Food Sci. , 61 : 241 261 – 244 .
   Web of Science ®Google Scholar