| Summary: | 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. Land and Food Systems, Faculty of Graduate
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