Inhibitory Effect Of Lactic Acid And Nisin On Bacterial Spoilage Of Chilled Shrimp

• Main Authors: A. R. Shirazinejad, I. Noryati, A. Rosma, I. Darah
• Format: Text
• Language: English
• Published: Zenodo 2010
• Subjects: Shrimp; lactic acid; nisin; spoilage bacteria; Alta; Blackburn; Cahill; Clarkson; Davidson; Hagen; Katla; Levin; Nes; Nes’; Nisa; Rasmussen; Atlantic salmon
• Online Access: https://dx.doi.org/10.5281/zenodo.1063013; https://zenodo.org/record/1063013

Lactic acid alone and its combined application with nisin were evaluated for reducing population of naturally occurring microorganisms on chilled shrimp. Fresh shrimps were dipped in 0, 1.0% and 2.0% (v/v) lactic acid alone and their combined application with 0.04 (g/L/kg) nisin solution for 10 min....