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Article Information:
Catfish Preservation using Porphyra Yezoensis Composites Preservatives
Zhi-Gang Qian, Long-Fa Jiang and Li-Qiang Rui
Corresponding Author: Zhi-Gang Qian
Submitted: June 17, 2013
Accepted: June 25, 2013
Published: September 05, 2013 |
Abstract:
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This study aims to preserve fresh catfish meat by using Porphyra Yezoensis extract, chitosan and lactic acid Nisin. The composite preservative obtained by sensory evaluation can effectively maintain the color, odor and texture of fresh catfish meat, as well as inhibit bacterial growth. Results show that treatment using a preservative solution (Porphyra Yezoensis extract 10%, Nisin 0.2% and chitosan 15%) extended the shelf life of the fresh catfish meat from 12 h to 24 h when stored at room temperature and from 6 d to 9 d when stored at 4°C. These results provide a practical method of preserving fresh catfish meat.
Key words: Catfish, composite preservative, Porphyra Yezoensis extracts, , , ,
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Cite this Reference:
Zhi-Gang Qian, Long-Fa Jiang and Li-Qiang Rui, . Catfish Preservation using Porphyra Yezoensis Composites Preservatives. Advance Journal of Food Science and Technology, (09): 1255-1259.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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