Application Of Lactic Acid, Nisin And Chitosan On Quality Of Prawn (Fenneropenaeus Merguiensis)
The effects of selected organic acids (lactic, ascorbic, citric and malic acids) on retarding bacterial spoilage of refrigerated prawns were studied. Lactic acid, applied at a level of 2% (v/v) in the ratio of 1:2 (prawn:lactic acid solution; w/v), had no adverse effects on the organoleptic pr...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://eprints.usm.my/43573/1/Alireza%20Shirazinejad24.pdf |
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| Summary: | The effects of selected organic acids (lactic, ascorbic, citric and malic acids) on
retarding bacterial spoilage of refrigerated prawns were studied. Lactic acid, applied
at a level of 2% (v/v) in the ratio of 1:2 (prawn:lactic acid solution; w/v), had no
adverse effects on the organoleptic properties of prawn but inhibited the growth of
undesirable microorganisms. Lactic acid (2% v/v) in combination with nisin (0.04
g/L or 1600 IU/mL) exhibited pronounced inhibitory effects on Pseudomonas spp
and H2S-producing bacteria which were the main spoilage microorganisms in
refrigerated stored prawn. The permeabilizing effect of lactic acid (leading to
liberation of lipopolysacchardes from bacterial outer membranes) on Shewanella
putrefaciens (identified as a major spoilage bacterium in prawn) was enhanced by the
presence of nisin. |
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