Effect of Acidification with Encapsulated Lactate on Microbiological,Textural and Sensory Properties of Cooked,Comminuted Fish Loaves

A standard formulation for cooked, comminuted fish loaf was supplemented with encapsulated lactate (melting temperature =60ºC) to assess the usefulness of this additive for shelf-life extension. Slices of standard (pH= 6.45) and acidified (pH =4.86) loaf were packaged in air and under vacuum, stored at 4ºC and subjected to bacteriological analysis (total mesophilic and psychrotrophic plate counts, enumeration of Enterobacteriaceae and lactic acid bacteria) at weekly intervals. Texture profile analysis and sensory evaluation were also performed to determine the effect of acidification on the physico-chemical properties of the loaves. Use of encapsulated lactate in the formulation doubled the shelf-life from 2 to 4 weeks, due in part to strong inhibition of the Enterobacteriaceae. Texture profile analysis revealed that acidified fish loaf was softer and less rigid than the standard product. Cohesiveness scores determined by sensory evaluation confirmed this change in texture. Panelists also recorded undesirable increases in juiciness, saltiness and acidity at the level of use employed in these studies.