| Abstract: | ABSTRACT Desalted cod spoilage isolates were tested in culture broth for growth inhibition by citric acid and potassium sorbate. Preservative effect was also evaluated in refrigeratedcod juice and desalted cod spiked with Shewanella putrefaciens and Pseudomonas fluorescens orputida. Combination of 0.15% citric acid and 0.1% potassium sorbate inhibited growth of approximately 60% of isolates, including the former two strains. Total inhibition was observed for S. putrefaciens and partial inhibition was noticed for P. fluorescens or putida, in both treated juice and desalted cod. Preservatives delayed growth of halotolerant bacteria in cod. Citric acid plus potassium sorbate addition lowered the pH to extend desalted cod shelf life. |
