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Effect of sodium lactate on some physico-chemical quality of fresh fish fillets at low temperature [electronic resource].

By:

Khidhir, Zaid Kh

Language: English Summary language: Arabic Description: p.136-142Other title:

تأثير لاكتات الصوديوم فى بعض الصفات الفيزوكيميائية لشرائح لحوم الأسماك الطازجة والمخزنة بدرجات حرارة منخفضة [Added title page title]

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Assiut veterinary medical journal, 2014 v. 60 (141) [electronic resource].

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In: Assiut Veterinary Medical Journal 2014.v.60(141)Summary: The purpose of this investigation was to determine the effects of sodium lactate (SL) on physico-chemical characteristics of fresh fish fillets stored at 4°C for six days. Untreated Fish fillets (as control (T1) samples. Sodium lactate (SL) solutions were prepared at the concentration of 2% and 4% (v/v). Fillets samples were dipped and sprayed with SL up to 10 minutes (T2: 2% immersion, T3: 2% spraying, T4: 4% immersion, T5: 4% spraying). The samples were then kept in refrigeration at 4.0°C for 6 days and evaluated for some physical and chemical characteristics, in WHC percentage, After 6 days, It observed that there were no significant differences (P>0.05) among treatments. For cooking loss, results showed there were no significant differences (P>0.05) among treatments after 6 days. It observed that T1 treatment had higher pH values (7.110) than other treatments.

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The purpose of this investigation was to determine the effects of sodium lactate (SL) on physico-chemical characteristics of fresh fish fillets stored at 4°C for six days. Untreated Fish fillets (as control (T1) samples. Sodium lactate (SL) solutions were prepared at the concentration of 2% and 4% (v/v). Fillets samples were dipped and sprayed with SL up to 10 minutes (T2: 2% immersion, T3: 2% spraying, T4: 4% immersion, T5: 4% spraying). The samples were then kept in refrigeration at 4.0°C for 6 days and evaluated for some physical and chemical characteristics, in WHC percentage, After 6 days, It observed that there were no significant differences (P>0.05) among treatments. For cooking loss, results showed there were no significant differences (P>0.05) among treatments after 6 days. It observed that T1 treatment had higher pH values (7.110) than other treatments.

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