Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Abstract

Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend on the quality and safety of refrigerated catfish fillets. The objective of this study was to determine the microbiological and quality characteristics of marinated catfish fillets treated with organic acid salts. Catfish fillets were vacuum-tumbled with a brine solution with and without the added organic acid salts, at 10% over initial, raw weight prior to tray-packing and storage at 4 °C for 14 d. Fillets were evaluated for yields, color, pH, tenderness, consumer acceptability, and shelf-life. No differences (P > 0.05) existed among the treated and untreated fillets with regards to solution pick-up and pH, but all treated fillets increased (P < 0.05) cooking yields and Intl. Commission on Illumination (CIE) a* values, and decreased (P < 0.05) CIE L* and b* values in the catfish fillets when compared to the untreated fillets. The fillets treated with a combination of potassium acetate and potassium lactate had lower (P < 0.05) psychrotrophic plate counts and lower spoilage scores than the control treatments on days 7, 10, and 14. In addition, consumers preferred (P < 0.05) treated catfish fillets (fried) with respect to appearance, flavor, and overall acceptability over the negative control. In conclusion, the combination of potassium acetate and potassium lactate enhanced sensory quality and extended the shelf-life of refrigerated catfish fillets.

Effects of Potassium Lactate and Acetate onListeria monocytogenesInhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets

“…No differences existed (p > 0.05) among treatments with respect to shear force and total energy ( Table 2). The force required to shear the smoked catfish fillet samples ranged from 23.9 to 29.3 N/g which was higher than those (17 N/g) for non-smoked catfish fillets that were marinated and baked (Kin et al, 2011). This demonstrated that baked catfish fillets were more tender than smoked or non-smoked fillets that were processed in the smokehouse in the current study.…”

“…The pH and tenderness of smoked catfish fillets (4 fillets per treatment for each replication) were evaluated using methods described by Kin et al (2011). Surface color of smoked catfish fillets (4 fillets per treatment for each replication) was measured by a method described by Jackson et al (2009).…”

Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets

“…Hardness‐1, which is a measure of force to compress the fish between the ball probe and plate during the first compression, was significantly greater for the fresh‐frozen catfish than the IQF catfish (Table ). The tenderization that occurred during the injection of water solution, likely contributed to less force required for compression (Kin et al., ). The force during the second compression (hardness‐2) was greater in the fresh‐frozen catfish, also.…”

Effect of Rooibos (Aspalathus linearis) on Growth Control of Clostridium perfringens and Lipid Oxidation of Ready‐to‐Eat Jokbal (Pig's Trotters)

“…In addition, potassium lactate (PL) and sodium diacetate (SDA) have been approved by the U.S. Food and Drug Administration (FDA) for use to improve the safety and the quality of RTE meat products (FDA ). Many researchers have also used lactate, diacetate, or a combination of them in smoked salmon (Yoon and others ), catfish fillet (Kin and others ), turkey (Velugoti and others ; Shafit and Williams ), beef (Ponrajan and others ), sliced ham (Mellefont and Ross ), and pork (Velugoti and others ; Min and others ). In addition, lactate, diacetate, or a combination of them were tested to inhibit the germination and the outgrowth of C. perfringens spores in meat products (Velugoti and others ; b; Jackson and others ).…”