Effect of potassium sorbate on the quality of chub mackerel fillets


ERKAN N. , METIN S. , VARLIK C., Ozden O.

DEUTSCHE LEBENSMITTEL-RUNDSCHAU, vol.97, no.11, pp.427-431, 2001 (Peer-Reviewed Journal) identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 11
  • Publication Date: 2001
  • Journal Name: DEUTSCHE LEBENSMITTEL-RUNDSCHAU
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.427-431

Abstract

Chub mackerel fillets were dipped in different concentrations of potassium sorbate, packaged under vacuum and stored at + 4 +/- 1 degreesC for 12 days. The microbiological and chemical changes (pH, TVB-N and TMA-N) of the samples were examined. Sensory evaluations were also performed. Untreated samples were stored under the same conditions and evaluated as the control group. Treated fillets had a lower microbial load and their chemical and sensorical parameters shomed smaller changes when compared with the control group. Submerging into potassium sorbate prolongs storage quality without any quality changes for 9 days.