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Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid

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Abstract.

Fresh chub mackerel (Scomber japonicus Houttuyn 1780) fillets were treated with either 0%, 2% or 4% lactic acid solutions, packaged under vacuum, and stored at 4 °C for 12 days. Sensory, chemical, and microbiological analyses were done every 3 days. The control group (0% lactic acid) spoiled after 9 days of storage. The shelf-life of refrigerated fillets increased when they were dipped in acid and these fillets spoiled at the 12th day of storage. It was determined that using lactic acid increased the shelf-life of vacuum-packaged chub mackerel.

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Authors and Affiliations

  1. University of Istanbul, Faculty of Fisheries, Ordu cd. No: 200 Laleli, Istanbul, Turkey, , , , ,

    Suhendan Metin, Nuray Erkan & Candan Varlik

  2. Istanbul Technical University, Faculty of Chemistry and Metallurgy, Department of Food Engineering, Maslak, Istanbul, Turkey, , , , ,

    Necla Aran

Authors
  1. Suhendan Metin
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  2. Nuray Erkan
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  3. Candan Varlik
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  4. Necla Aran
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Revised version: 26 April 2001

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Metin, S., Erkan, N., Varlik, C. et al. Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid. Eur Food Res Technol 213, 174–177 (2001). https://doi.org/10.1007/s002170100362

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  • DOI: https://doi.org/10.1007/s002170100362

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