Abstract
This study was carried out to evaluate the microbiological quality and lipid oxidation of fresh salmon slices treated by dipping in 2.5% (w/v) aqueous solution of sodium acetate (NaA), sodium lactate (NaL), or sodium citrate (NaC) and stored at 1 degrees C. The results revealed that these salts were efficient (P < 0.05) against the proliferation of various categories of spoilage microorganisms; including aerobic and psychrotrophic populations, Pseudomonas spp., H(2)S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different organic salts used was; sodium acetate > sodium lactate > sodium citrate. Lipid oxidation, as expressed by peroxide value (PV) and thiobarbituric acid (TBA) value, was significantly (P < 0.05) delayed in NaA- and NaC-treated samples. The antioxidant activity followed the order: NaC > NaA > NaL. The shelf life of the treated products was extended by 4-7 days more than that of the control. Therefore, sodium acetate, sodium lactate, and sodium citrate can be utilized as safe organic preservatives for fish under refrigerated storage.