Title: Quality and bacterial flora changes of vacuum-packaging silver carp fillets stored at 4℃
Abstract: Using vacuum packaging and air packaging,silver carp fillets were stored at(4±1)℃,and analysis of the changes of qualities and bacterial flora at the end of shelf-life was made.The results showed that vacuum packaging inhibited the growth of aerobic bacteria,and reduced the increase trend of TVB-N effectively.The shelf life of the vacuum packaging and air packaging of silver carp fillets was 20 d and 10 d respectively.The analysis of bacterial flora for the end of shelf life of silver carp fillets showed that pseudomonas and aeromonas were the dominant bacteria for air packaging,whereas Lactobacillus and Weissella were the dominant bacteria for vacuum packaging.Vacuum packaging combined with chilled storage can inhibit the growth of Pseudomonas and Aeromonas in silver carp fillets effectively.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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