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Xavier KM

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Articles by Xavier KM

Effect of Citrus aurantium juice as a disinfecting agent on quality and bacterial communities of striped catfish steaks stored at −20 °C

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By Randall RJ, Ali AA, Kajonsak Dabsantai, Xavier KM
| PeerJ
pH, peroxide values, TVB-N, and TCA-soluble peptides The change in pH value of each treatment is illustrated in Fig. 3A. On day 0, the pH of the control and TM was 6.68 ± 0.01 and 5.71 ± 0.25, respectively. This result indicated that the pH value of TM was lower than that of the control (P < 0.05) due to the low pH condition of C. aurantium juice. No significant differences (P > 0.05) were then indicated in the pH values between the control treatment and TM during storage on days 14 and 21.
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