臺灣博碩士論文加值系統

豆腐和豆干為高營養、高水活性食品，在室溫存放極易腐敗，但豆製品的濫用防腐劑或殺菌劑的情形相當普遍。因此，於民國95年蒐集桃園縣豆製品檢體以高效能液相層析儀 (HPLC) 檢測防腐劑含量並以快速檢測法分析過氧化氫殘留。分析結果顯示，少數業者在小印干、干絲及素雞等製品過量使用苯甲酸防腐 (702.6~1740.08ppm)，而大多數業者雖未過量使用苯甲酸 (64.7~269.7ppm) 但有過氧化氫殘留的問題。檢測的結果亦顯示，大部份大黑干的苯甲酸 (831.5~1745.6ppm) 亦超量。然而調味豆干含防腐劑情況更形嚴重，大多數檢體均混合使用苯甲酸與己二烯酸且多超量。將自製豆腐浸泡於80℃1％不同有機酸溶液浸泡10分鐘顯示，醋酸溶液的防腐效果較佳，乳酸及檸檬酸溶液次之，但口感不佳，而以80℃0.25％醋酸和0.5％乳酸混合液或0.25％醋酸和0.5％檸檬酸混合液浸泡10分鐘並貯存於25℃的豆腐可延長保存期限30小時以上遠較對照組的18小時為佳，但仍有酸味殘留。以醋酸鈉、碳酸氫鈉或氫氧化鈉將0.75%醋酸溶液pH值調整至5.0於80℃浸泡10分鐘並貯存於30℃後均有效延長豆腐的保存期限達30小時以上，且沒有酸味口感的問題。

With high nutrient content and water activity, tofu and taukwa are easily spoiled at room temperature. However, the overuse of preservatives and bactericides in soybean products is very common. During 2006, soybean products were sampled and analyzed by High Performance Liquid Chromatography (HPLC) and rapid method to determine the content of preservatives and the presence of hydrogen peroxide residue. HPLC analyses showed that overuse of benzoic acid was found in hsiao-yin-kan, bean curds strip and su-chi from a few manufacturers, ranging 702.6~1740.08 ppm. The content of benzoic acid in most soybean products ranged 64.7~269.7 ppm, lowering than the limitation of benzoic acid set by the Department of Health. However, hydrogen peroxide residue in the products was a serious problem. Benzoic acid was abused in ta-hei-kan in the range of 831.5~1745.6 ppm. The excessive use of both benzoic acid and sorbic acid was also found in flavored taukwa. Self-prepared tofu, after soaking in 80℃ solution containing 1% organic acid for 10 min, revealed that acetic acid had better preservative effect than lactic and citric acids, however, the taste were negatively changed. The shelf life of tofu stored at 25℃ was also extended to 30h by soaking tofu in 80℃ solution containing 0.25% acetic acid/0.5% lactic acid or 0.25% acetic acid/0.5% citric acid for 10 min, longer than 18h of the control. Slight acid taste was also detected. The shelf life of tofu stored at 30℃ was also extended to 30h by soaking tofu in 80℃0.75% acetic acid solutions at pH 5.0 adjusted by each sodium acetate, sodium carbonate or sodium hydroxide for 10 min. The acid taste of soaked tofu was totally diminished.

第一章 緒言 1
第二章 文獻回顧 2
一、 豆製品之簡介 2
(一) 豆腐、豆干及調味豆干 2
(二) 豆腐、豆干及調味豆干之腐敗 3
(三) 市售豆製品防腐劑使用情形 6
二、 防腐劑簡介 9
(一) 常用食品防腐劑之特性 9
(二) 防腐劑種類與作用機制 11
(三) 豆製品常見之防腐劑 12
(四) 防腐劑之分析方法 23
三、 豆製品常見之殺菌劑 23
(一) 過氧化氫 23
(二) 過氧化氫檢驗方法 26
四、 有機酸 27
(一) 抑菌模式 27
(二) 有機酸對微生物抑制的應用 28
五、 有機酸鹽 34
第三章 材料與方法 36
一、 實驗架構 36
(一) 豆製品 36
(二) 化學藥劑 36
(三) 培養基 39
(四) 消耗器材 39
二、 儀器設備 40
三、 分析及配製方法 42
(一) 防腐劑分析方法 42
(二) 過氧化氫定性之分析 44
(三) 生菌數 44
(四) 水分 45
(五) 水活性 45
(六) 酸鹼值 46
(七) 有機酸浸泡溶液之配置 46
(八) 豆腐製作 49
四、 實驗步驟 50
(一) 蒐集桃園縣地區業者的新鮮豆製品及調味豆干 50
(二) 浸泡自製豆腐試驗 50
五、 統計方法 52
第四章 結果與討論 53
一、豆製品防腐劑檢測 53
(一) HPLC同步分離三種防腐劑標準品 53
(二) 防腐劑及過氧化氫檢測結果 53
二、 豆製品中有機酸之應用 58
(一) 有機酸溶液對豆腐貯存時間之影響 60
(二) 醋酸濃度對豆腐貯存時間之影響 62
(三) 乳酸或檸檬酸與醋酸混合液對豆腐貯存時間之影響 63
(四) 有機酸鹽溶液對豆腐貯存時間之影響 67
(五) 有機酸鹽緩衝液對豆腐貯存時間之影響 70
(六) 醋酸鹽緩衝液濃度對豆腐貯存時間之影響 73
(七) 以碳酸鈉或氫氧化鈉調整0.75%醋酸溶液至pH 5.0對豆腐貯存時間之影響 76
第五章 結論與建議 79
參考文獻 81

王仁澤。 1994。 食品衛生。 pp. 245-269。 高立圖書有限公司。 台北。
王有忠。 1990。 食品添加物。 華香園出版社。 台北市。
王金玉。 2001。應用毛細管電泳分析食品添加物之研究。 國立交通大學應用化學系博士學位論文。 新竹市。
王惠珠，李菁菁，林苑暉，林旺熠，周薰修，康藏文，張永鍾，曹欽玉，邱文貴，黃培安，游銅錫，郭嘉信，劉建功，葉彥宏，陳榮輝，陳陸宏，謝喻文。 2005。 食品添加物。pp.99-131。華格那企業有限公司。 台中市。
行政院衛生署。 2003。 食品衛生法規彙編。 行政院衛生署員工消費合作社。 台北市。
行政院衛生署。 2005a。 食品添加物使用範圍及用量標準。http://www.doh.gov.tw/cht/content.aspx?dept=L&class_no=45&now_fod_list_no=1231&array_fod_list_no=45,3&level_no=3&doc_no=4244&show=show
行政院衛生署。 2005b。 食品衛生管理法。http://www.doh.gov.tw/cht/content.aspx?dept=L&class_no=45&now_fod_list_no=3&array_fod_list_no=45&level_no=2&doc_no=854&show=show
行政院衛生署。 2005c。 食品簡易檢查。 食品資訊網。http://food.doh.gov.tw/life/com/easy_check_01.htm
沈明來。 2004。試驗設計學，第三版。 九州圖書公司。 台北市。
吳定峰。 2005。 食品微生物學精要，修訂版。pp. 107-108, 124。 藝軒出版有限公司。台北，台灣。
李淩維。2006。桃園縣大溪豆腐、豆干防腐劑使用情形及改善措施。私立輔仁大學食品營養學系碩士學位論文。台北縣。
林東煥。 2002。 以HPLC同步分析食品中五種防腐劑及兩種人工甜味劑。 私立朝陽科技大學應用化學系碩士學位論文。 台中縣。
林淑瑗，饒家麟，顏裕鴻，王聯輝，張谷昇，林聖敦，鄔文盛，葉安義，邱文貴。 2004。食品加工。pp.333。華格那企業有限公司。 台中市。
柯文慶，沈賜川，賴滋漢。 1995。 市售包裝調味豆乾製品之品質調查。中興大學農林學報 44(4)：1-9。
張為憲，李敏雄，呂政義，張永和，陳昭雄，孫璐西，陳怡宏，張基郁，顏國欽，林志城，林慶文。 2003。 食品化學。pp.318-343。 華香園出版社。 台北市。
張湘文，陳文亮。 1999。過氧化氫對豆乾保存性之影響。 藥物食品分析 7：215-223。
許哲綸。 1999。調理包及輕度加工食品之微生物品質評估及改進。 私立輔仁大學食品營養學系碩士學位論文。 台北縣。
陳自珍，沈介仁。 1996。 食品添加物。pp.168-201。 文源出版社。 台北市。
陳敬三，楊俊賢。 1992。 桃園縣包裝調味豆乾使用防腐劑之探討。pp.153-162。 八十一年度食品衛生檢驗科技研討會研討報告彙編。
陳明汝，張瑞郎，藍群傑。2002。食品分析與檢驗，第二版。華格那企業有限公司。 台中市。
陳明欽。 2004。 市售食品中防腐劑含量調查及分析研究。 國立屏東科技大學食品科學系碩士學位論文。 屏東縣。
黃三龍。 1990。 豆腐¬—組織與細微結構間之關係。 食品工業 22: 33-43。
黃三龍。 1992。 豆腐之衛生品質與安全性。 食品工業 24: 22-30。
黃鏗宇。 2001。不同零售包裝及浸泡處理對台灣土雞儲藏期間肉質之影響。 國立中興大學畜產學系碩士學位論文。 台中市。
經濟部中央標準局。 2001a。 中國國家標準CNS 食品中防腐劑之檢驗法 總號10949 類號N6190公告。中央標準局編。 台北市。
經濟部中央標準局。 2001b。 中國國家標準CNS 食品中殺菌劑之檢驗法(過氧化氫之檢驗) 總號10893 類號N6189公告。中央標準局編。 台北市。
錢明賽。1992。食品保存劑-有機酸及酯類。 食品工業 24: 16-21。
謝明哲，葉松鈴。 1982。國人膳食中防腐劑攝食量之調查分析。 台北醫學院學報 12(4)：121-126。
Ahamad N, Marth EH. 1989. Behavior of Listeria monocytogenes at 7, 13, 21 and 35℃ in tryptose broth acidified with acetic, citric or lactic acid. J Food Prot 52: 688-695.
Anderson ME, Marshall RT. 1990. Reducing microbial populations on beef tissues: concentration and temperature of an acid mixture. J Food Sci 55: 903-905.
Anderson ME. 1992. Efficacies of acetic, lactic and two mixed acids in reducing number of bacteria on surfaces of lean meat. J Food Safety 12: 139-147.
Boskou G, Debevere J. 2000. Shelf life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmosphere. Food Addit Contam 17: 17-25.
Boto KG, Williams LFG. 1976. Rapid determination of treat mounts of hydrogen peroxide. Anal Chimica Acta 85: 179-183.
Brackett RE, Hao YY, Doyle MP. 1994. Ineffectiveness of hot acid sprays to decontaminate Escherichia coli O157:H7 on beef. J Food Prot 57: 198-203.
Breidtf, Haves JS, McFeeters. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. J Food Prot 67: 12-18.
Brooth IR. 1985. Regulation of cytoplasmic pH in bacteria. Microbiol Rev 49: 359-378.
Brooth IR, Kroll RG. 1989. The preservation of foods by low pH. In：Gould GW, ed. Mechanisms of action of food preservation procedures. New York: Elsevier App Sci, pp. 119-160.
Brul S, Coote P. 1999. Preservative agents in foods. Mode of action and microbial resistance mechanisms. Int J Food Microbiol 50: 1-17.
Buchanan RL, Edelson SG. 1999. pH-dependent stationary phase acid resistance response of enterohemorrhagic Escherichia coli in the presence of various acidulants. J Food Prot 62: 211-218.
Champagene CP, Aurouze B, Goulet G. 1991. Inhibition of undesirable gas production in tofu. J Food Sci 56: 1600-1603.
Conner DE, Scott VN, Bernard DT. 1990. Growth unhibition and survival of Listeria monocytogenes as affected by acetic conditions. J Food Prot 53: 652-655.
Cords BR, Dychdala GR. 1993. Sanitizers: halogens, surface-active agents and peroxides. In: Davidson PM, Branen AL, ed. Antimicrobials in Food. 2nd ed. New York: Marcel Dekker. pp. 469-537.
Cutter CN, Siragusa GR. 1994. Efficacy of organic acids against Escherichia coli O157:H7 attached to beef carcass tissue using a pilot scale model carcass washer. J Food Prot 57: 97-103.
Decker LA. 1977. Peroxidase (1.11.1.7). In: Freehold NJ. ed. Worthington Enzyme Manual: Enzymes, Enzymes Reagents, Related Biochemicals. New-Jersey, U.S.A: Worthington Biochemical Co. pp. 254-260.
Delazari I, Iaria ST, Cliver DO, Mori T. 1998. Decontaminating beef for Escherichia coli O157:H7. J Food Prot 61: 547-550.
Desmond EM, Troy DJ. 2001. Effect of lactic acid and citric acid on low-value beef used for emulsion-type meat products. LWT 34: 347-379.
Dorsa WJ, Cutter CN, Siragusa GR. 1998. Long-term effect of alkaline, organic acid, or hot water washes on the microbial profile of refrigerated beef contaminated with bacterial pathogens after washing. J Food Prot 61: 300-306.
Dotson CR, Frank HA, Cavaletto CG. 1977. Indirect methods as criteria of spoilage in tofu (Soybean curd). J Food Sci 42: 273-274.
El-shenawy MA, Marth EH. 1989. Inhibition or inactivation of Listeria monocytogenes by benzoate together with some organic acids. J Food Prot 52: 771-776.
Eklund T. 1983. The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels. J Appl Bacteriol 54: 383-389.
Eklund T. 1989. Organic acids and Esters. In: G W Elsevier. ed. Mechanisms of Action of Food Preservation Procedures. London: Elsevier App Sci, pp. 60-200.
Ercolani GL. 1976. Bacteriological quality assessment of fresh marketed lettuce and fennel. Appl Environ Microbiol 31: 847-852.
Fabina FW, Graham HT. 1953. Viability of thermophilic bacteria in the presence of varying concentration of acids, sodium chloride, and sugars. Food Technol 7: 212.
FAO/WHO. 1965. Toxicological evaluation of some food antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases. FAO Nutr Meetings Rep Ser No 40 Geneva.
FAO/WHO. 1973. Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents. WHO Tech Rep Ser No 5 Geneva.
FAO/WHO. 1980. Toxicological evaluation of certain food additives. WHO Food Additives Series, No 15 Geneva.
Farber JM, Sanders GW, Dwnfield S, Prescott R. 1989. The effect of various acidulants on the growth of Listeria monocytogenes. Lett Appl Microbiol 9: 181-183.
Fouad KE, Hegeman GD. 1993. Microbial spoilage of tofu (soybean curd). J Food Prot 56: 157-164.
Freese E, Sheu CW, Galliers E. 1973. Function of lipophilic acid as antimicrobial food additives. Nature 241: 321-325.
Fujii Y, J Yamada, Y Hashimura. 1978. Studies on the quality of soybean curd. Bull Fac Educ 28: 79.
Furia TE. 1972. Handbook of food additive, 2nd ed. Volume I. Palo Alto, CA, USA. pp. 237-239.
Gandhi AP, Bourne MC. 1988. Effect of pressure and storage time on texture profile parameters of soybean curd (tofu). J Texture Stud 19: 137-142.
Garcia-Zepeda CM, Kastner CL, Willard BL, Phebus RK, Schewnke JR, Fijal BA, Prasai RK. 1994. Gluconic acid as a fresh decontaminant. J Food Prot 57: 956-962.
Gould GW, Brown MH, Fletcher BC. 1983. In: Roberts TA and Skinner FA. ed. Mechanism of action of food preservation procedures. Food Microbiology: Advances and prospects. London: Academic Press. pp. 67-84.
Harwing J, Chen YK, Collins-Thompson DL 1974. Stability of ochratoxin a in beans during canning. Can Inst Food Sci Technol J 5: 288-289.
Huang TC, Fu HY, Ho CT. 2003. Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods. J Agric Food Chem 51: 254-259.
IARC. 1999. Hydrogen peroxide (Group 3). Summaries Evaluation 71: 671.
Ingram M, Ottoway FJH, Coppock JBM. 1956. The preservation action of acid substances in food. Chem Ind 42: 1154.
Ingram M, R Buttiaux, DAA Mossel. 1964. General microbiological consideration in the choice of antimicrobial food preservatives. Proc Int Symp Food Microbiol 4th, Göteberg, Sweden.
Ita P, Hutkins RW. 1991. Intracellular pH and survival of Listeria monocytogenes Scott A in tryptic soy broth containing acetic, lactic, citric and hydrochloric acids. J Food Prot 54: 15-19.
Jay JM. 1996. Modern Food Microbiology, 5th ed. New York: Chapman & Hall.
Jimenez-Villarreal JR, Pohlman FW, Johnson ZB, Brown AH, Baublits RT. 2003. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci 65: 977-984.
Juven BJ, Pierson MD. 1996. Antibacterial effects of hydrogen peroxide and methods for its detection and quantification. J Food Prot 59: 1233-1241.
Kotula KL, Thelappurate R. 1994. Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions. J Food Prot 57: 655-670.
Kovats SK, Doyle MP, Tanaka N. 1984. Evaluation of the microbiological safety of tofu. J Food Prot 47: 618-622.
Krebs HA, Wiqqins D, Stubbs M, Sols A, Bedova F. 1983. Studies on the mechanism of the antifungal action of benzoate. Biochem J 214: 657-663.
Lee YL, Cesario T, Owens J, Shanbrom E, Thrupp LD. 2002. Antibacterial activity of citrate and acetate. Nutrition 18: 665-666.
Leistner Land Rodel W. 1976. Intermediate moisture foods. Davis R, Birch GG, Parker KJ ed. London: App Sci Pub, pp. 120-137.
Maca JV, Miller RK, Acuff GR. 1997. Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids. J Food Sci 62: 591-596.
Marth EH, Doyle MP. 1979. Update on model: Degradation of aflatoxin. Food Techol 33: 81-87.
McWilliam Leitch EC, Stewart CS. 2002. Susceptibility of Escherichia coli O157 and non-O157 isolates to lactate. Lett Appl Microbiol 35: 176-180.
No HK, Meyers SP. 2004. Preparation of tofu using chitosan as a coagulant for improved shelf-life. Int J Food Technol 39: 133-141.
Northolt MD Egmold HP, Soentoro PSS, Deijll H. 1979. Fungal growth and presence of sterigatocystin in hard cheese. J Assoc Anal Chem 33: 120-125.
Ostling CE, SE Lindgren. 1993. Inhibition of enterobacteria and Listeria growth by lactic, acetic and formic acids. J Appl Bacteriol 75: 18-24.
Ouattara B, Simard RE, Holley RA, Piette GJP, Begin A. 1997. Inhibitory effect of organic acid upon meat spoilage bacteria. J Food Prot 60: 246-253.
Pedrosa-Menabrito A, Regenstein TM. 1990. Shelf-life extension of fresh fish review II. Preservation of Fish J Food Quality 13: 129-146.
Peeler JT, Maturin LJ. 1992. Bacteriological Analytical Manual. Ch3, In: Aerobic plate count. FDA (Ed.) Washington. DC. pp. 17-26.
Pontecorvo AJ, Bourne MC. 1978. Simple methods for extending the shelf life of soy curd (tofu) in tropical areas. J Food Sci 43: 969-972.
Qvist S, Sehested K, Zeuthen P. 1994. Growth suppression of Listeria monocytogenes in a meat product. Int J Food Microbiol 24: 283-293.
Rehberger TG, LA Wilson, BA Glatz. 1984. Microbiological quality of commercial tofu. J Food Prot 47: 177-181.
Reynolds AE, Carpenter JA. 1974. Bactericidal properties of acetic and propionic acids on prok carcasses. J Anim Sci 38: 515-519.
Rubin HE. 1978. Toxicological model for a two-acid system. Appl Environ Microbiol 36: 623-624.
Russell JB 1992. Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. J Appl Bacteriol 73: 363-370.
Sallam KHI, Samejima K. 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT Food Sci Technol 37: 865-871.
Salmond CV, Kroll RG, Baoth IR. 1984. The effect of Food preservatives on pH homeostasis in Escherichia coli. J Gen Microbiol 130: 2845-2850.
SAS, 2001. SAS User’s Guide : Statistics, version 8.2, SAS Institute Inc, Cary, NC, USA.
Sauer F. 1977. Control of yeasts and molds with preservatives. Food Technol 31: 66-67.
Shurtleff W and Aoyagi A. 1979. The book of tofu. 2nd ed. Latayette CA: Ten-speed press. pp. 154-211.
Sorrells KM, Enigl DC, Hatfield JR 1989. Effect of pH, acidulant, time and temperature on the growth and survival of Listeria monocytogenes. J Food Prot 52: 571-573.
Stivarius MR, Pohlman FW, McElyea KS, Waldroup AL. 2002a. Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. Meat Sci 60: 327-334.
Stivarius MR, Pohlman FW, McElyea KS, Apple JK. 2002b. The effects of acetic acid, gluconic acid and trisodium citrate treatmeat of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display. Meat Sci 60: 245-252.
Stratford M, Anslow PA. 1998. Evidence that sorbic acid does not inhibit yeast as a classic ‘weak acid preservatives’. Lett Appl Microbiol 27: 203-206.
Su SC, Liu CH, Chen HC, Chang PC, Chou SS. 1999. Studies on the determination of hydrogen peroxide and its dissipation in foods. J Food and Drug Anal 7: 131-142.
Su SC, Chou SS, Chang, Hwang DF. 2001. Identification of hydrogen peroxide as a causative agent in noodles implicated in food poisoning. J Food and Drug Anal 9: 220-223.
Tatsozawa H, Murayama T, Misawa N, Fjimori K, Hori K, Sano Y, Kambayashi Y, Nakano M. 1998. Inactivation of bacterial respiratory chain enzymes by singlet oxygen. FEBS Lett 439: 329-333.
Thomson JE, GJ Banwart, DH Sanders, AJ Mercuri. 1967. Effect of chlorine, antibiotics, β-propiolactone, acids and washing on Salmonella typhimurium on eviscerated fryer chickens. Poultry Sci 46: 146.
Tinny KS, Miller MF, Ramsey CB, Thompson LD, Carr MA. 1997. Reduction of microorganisms on beef surfaces with electricity and acetic acid. J Food Prot 60: 625-628.
To EC, Robach MC 1980. Inhibition of potential food poisoning microorganisms by sorbic acid in cooked, uncured, vacuum packaged turkey products. J Food Technol 15: 543-547.
Toyoda M, Ito Y, Iwaida M, Utsugi Y, Ohashi M, Fujii M. 1992. Simple and rapid determination of hydrogen peroxide contained in milk by use of an oxygen electrode. N Z J Dairy Sci Technol 17: 41-46.
Tuitemwong K, Fung DYC. 1991. Microbiological study of tofu. J Food Prot 54: 212-216.
Van Burik AMC, De Koos JT. 1990. Natriumlactat in Fleischprodukten. Fleischwirtsch 70: 1266-1268.
Wang HL, Hesseltine CW. 1982. Coagulation in tofu processing. Proc Biochem 7-12.
Williams SK, Phillips K. 1998. Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat. Poultry Sci 77: 765-769.
Winter R. 2004. Consumer’s dictionary of food additives. 6th ed. NY: Three Rivers Press, 248p.
Wu HM, Lin YT. 1993. The analytical methods for hydrogen peroxide residue. Res Report of Food Ind Res and Dev Inst No 759. (in Chinese), Hsinchu, Taiwan.
Wu MT, Salunkhe DK. 1977. Extending shelf-life of fresh soybean curds by in-package microwave treatment. J Food Sci 42: 1448-1450.
Zhuang RY, Huang YW, Beuchat LR. 1996. Quality changes during refrigerated storage of packaged shrimp and catfiah fillets treated with sodium acetate, sodium lactate or propyl gallate. J Food Sci 61: 24-244.