Dipping cod fillets in ammonium or sodium bicarbonate solutions markedly reduced microbial growth compared to untreated samples after 8 days at 4°C. Total plate counts, proteolytic bacteria and H2S‐producing bacteria were inhibited. Mixing ammonium‐ and sodium bicarbonates at selected ratios maintained the preservative effect while reducing the ammonia odor. The treated fish had improved texture and moisture retention by both objective and subjective testing but had significantly lower aroma and overall acceptability scores from sensory evaluation.
|Original language||English (US)|
|Number of pages||3|
|Journal||Journal of Food Science|
|State||Published - Nov 1990|
All Science Journal Classification (ASJC) codes
- Food Science