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Potential application of lactic acid bacteria to extend the storage life of grey cod (Gadus [morhua] macrocephalus) muscle Jones, Yvonne Marene
Abstract
Minced grey cod fillets were inoculated with lactic acid bacteria starter cultures namely, Pediococcus cerevisiae (Lactacel 75, No. L750480, Microlife Technics) and a mixture of Pediococcus cerevisiae and Lactobacillus plantarum (Lactacel MC, No. M12772, Microlife Technics). Results showed that when lactic acid bacteria was added to the minced product to a final cell population of 10⁸ or 10⁹/g of mince, growth of psychrotrophic bacteria at normal refrigeration temperature was inhibited. Inhibition was more pronounced with the addition of 0.3% dextrose. This study points towards the potential application for utilizing lactic acid bacteria to preserve the quality of a refrigerated minced fish product. Potential application of the use of lactic acid bacteria, through a dipping procedure to extend the storage life of fish fillets, is also discussed.
Item Metadata
Title |
Potential application of lactic acid bacteria to extend the storage life of grey cod (Gadus [morhua] macrocephalus) muscle
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Creator | |
Publisher |
University of British Columbia
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Date Issued |
1982
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Description |
Minced grey cod fillets were inoculated with lactic acid bacteria starter cultures namely, Pediococcus cerevisiae (Lactacel 75, No. L750480, Microlife Technics) and a mixture of Pediococcus cerevisiae and Lactobacillus plantarum (Lactacel MC, No. M12772, Microlife Technics).
Results showed that when lactic acid bacteria was added to the minced
product to a final cell population of 10⁸ or 10⁹/g of mince, growth of psychrotrophic bacteria at normal refrigeration temperature was inhibited. Inhibition was more pronounced with the addition of 0.3% dextrose.
This study points towards the potential application for utilizing lactic acid bacteria to preserve the quality of a refrigerated minced fish product. Potential application of the use of lactic acid bacteria, through a dipping procedure to extend the storage life of fish fillets, is also discussed.
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Genre | |
Type | |
Language |
eng
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Date Available |
2010-04-13
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Provider |
Vancouver : University of British Columbia Library
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Rights |
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
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DOI |
10.14288/1.0095321
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URI | |
Degree | |
Program | |
Affiliation | |
Degree Grantor |
University of British Columbia
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Campus | |
Scholarly Level |
Graduate
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Aggregated Source Repository |
DSpace
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Item Media
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Rights
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.