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Author Masniyom, Payap
TitleEffect of lactic, acetic and citric acids on quality changes of refrigerated green mussel, Perna viridis (Linnaeus, 1758)/Payap Masniyom and Ommee Benjama
Alternative Titleผลของกรดแลคติก อะซิติก และซิตริก ต่อการเปลี่ยนแปลงคุณภาพของหอยแมลงภู่แช่เย็น
Imprint2007
Call# T070532

CALL # Volume Number Month Year Barcode Status
Available

JournalSongklanakarin J. Sci. Technol.
AbstractEffect of lactic, acetic and citric acids on quality changes and shelf-life extension of green mussel stored at 4 degree C was investigated. The inhibitory effect on bacterial growth was pronounced when the concentration of lactic, acetic and citric acids increased (P<0.05). Green mussel dipped with lactic acid had the lower total volatile base, trimethylamine, ammonia and TCA-soluble peptides contents than those dipped in acetic and citric acids. However, the increases in exudated loss and cooking loss were observed in samples dipped in organic acids, causing the denaturation of muscle protein by acids used. Thiobarbituric acid reactive substances (TBARS)increased as the organic acid concentration increased (P<0.05). Lactic acid dipped samples, particularly with 0.2 M, showed the greater acceptability than did those dipped in other acids throughout the storage of 27 days. The control sample had the acceptability only for 6 days of storage.
Descriptvol.29 no.4 ; 1123-1134
Subjectlactic acid
acetic acid
citric acid
green mussel
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