Effects of phosphate dip treatments on chemical, microbiological, color, textural, and sensory changes of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage.

摘要

Effects of dipping rainbow trout (Oncorhynchus mykiss) fillets for 10 min in 5% solutions containing sodium monophosphate (MSP), sodium diphosphate (DSP) or sodium triphosphate (TSP) were investigated upon their microbiological, chemical, colour, textural and sensory properties. DSP and TSP treatments were effective against the proliferation of total mesophilic, psychrotrophic bacteria and coliform bacteria counts. Phosphate treatments did not affect lipid oxidation (TBA), total volatile basic-N values or textural qualities. According to the results of microbiological analyses, DSP and TSP extended the shelf life of trout fillets by 3 days over the control and MSP during refrigerated storage. DSP and TSP treatments were determined more effective than MSP for inhibition of microbial growth. It is susggested that DSP and TSP treatments may be an alternative way to improve the shelf life of fish and fish products.