The effect of calcium lactate treatment on the shelf life and quality of chub mackerel (Scomber japonicus)

Abstract

In this study, sensory, chemical and microbiological properties of vacuum packaged chub mackerel (Scomber japonicus) were determined. The fish were treated with 2% and 4% calcium lactate for 30 minutes at +16+/-1 degreesC, left to dry for 10 minutes at the same temperature, and then vacuum packaged and stored refrigerated. This process reduced aerobic microorganisms. Development of bacteria was less then in the control group 9 days later. After 9 days storage at +4degreesC, the respective total mesophilic counts for the control group, at the time of development of off-odors, were 6 log CFU/g. Cold stored and vacuum packed filets' resistance was improved by this calcium lactate treatment.