THE EFFECT OF LACTIC-ACID, NISIN WHEY PERMEATE, SODIUM-CHLORIDE AND RELATED COMBINATIONS ON AEROBIC PLATE-COUNT AND THE SENSORY CHARACTERISTICS OF RAINBOW-TROUT

The inhibitory effects of 2.5g/kg lactic acid 30g/kg whey permeate, 20 g/kg sodium chlorine and their combinations on the total aerobic count s of minced fish were studied. Whey permeate was produced Dy a nisin-p roducing Lactococcus lactis strain. The applicability of lactic acid a nd whey permeate as bio-preservatives was also studied tl through the use of quantitative sensory profiling techniques. Bacterial growth in minced fish stored at +3 degrees C for 4, 7 and IO d was inhibited eff ectively in samples that contained a combination of lactic acid, sodiu m chloride and/or whey permeate. Lactic acid enhanced fishy flavour; m etallic flavour; astringency and sourness as found in minced fish brit whey permeate did not affect any of the characteristics investigated.