Efficiency of bifidobacterium with/or salts of sorbic acid on the quality of chilled and frozen fish fillet [electronic resource].

Includes reference.

Bolti fish (Titapia nitotiea) fillets were divided into two groups, 1st group considered as a control one and the 2nd group was subdivided into three subgroups (1st group was treated with Bifidobacterial culture, 2nd group was treated with potassium sorbate 1.5% and the 3rd group was treated with a'combination of Bifidobacterial culture and potassium sorbate 1.5%). These treated groups were stored with a control group at 4°C for 14 days and the other was stored at -1 SaC for 6 months. Some of physiochemical, microbiological and organoleptic characteristics of Bolti fish fillets were studied and evaluated. The results indicated that using of mixture of potassium sorbate and Bifidobacterial culture maintained fish fillets in a good condition up to 24 weeks (storage period) for samples kept at -18°C and improved the physiochemical, microbiological and organoleptic characteristics for samples stored at 4°C for 12 days. The use of combination of Bifidobacterial culture and potassium sorbate 1.5% for keeping stored Tilapia fillets stored at both 4°C or at -18°C was recommended.

Summary in Arabic.