On the contrary, the hake covered with green tea film, with or without probiotic bacteria (HFT, HFTP), maintained the initial levels of pH w7 at the end of storage period.
This result can be a consequence of the bacterial counts observed in these samples (lower 5e6 log CFU/g)
since the bacterial activity was reduced, and therefore could produce minor quantities of some volatile base compounds, which can provoke an increment of pH
On the contrary, the hake covered with green tea film, with or without probiotic bacteria (HFT, HFTP), maintained the initial levels of pH w7 at the end of storage period.This result can be a consequence of the bacterial counts observed in these samples (lower 5e6 log CFU/g)since the bacterial activity was reduced, and therefore could produce minor quantities of some volatile base compounds, which can provoke an increment of pH
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