Effects of additives and packaging method on quality and microbiological characteristics of fish mince

22 January 2014

Researchers at Nofima in Norway studied the effect of adding 2 % sodium lactate (NaL) premix to mild thermal processed fish mince and the effect of packaging the product in vacuum, modified atmosphere (MA), or pretreated with soluble gas stabilization (SGS) prior to MA packaging. Adding 2 % NaL premix affected the color and the bacterial load was significantly decreased.
They concluded that SGS treatment before packaging in MA can successfully be used as an alternative to adding NaL with respect to microbiological product quality and without compromising other quality characteristics. An article about the research is published in the Journal of Aquatic Food Product Technology.
Click here for an abstract of the article.

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