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Effect of lactic acid on shelf life of fresh crawfish tail meat
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2020
[PDF-186.73 KB]
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Sea Grant Program:
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Description:The crawfish (Procamburus clarkii) industry is the second largest seafood industry in the state of Louisiana with a value of $189.9 million. There are more than 1,700 farms occupying 240,000 acres in Louisiana dedicated to grow crawfish. The objective of this study was to apply different concentrations of lactic acid to evaluate the effectiveness in the reduction of microbial load of crawfish to determine if there is a significance difference in shelf life. Physical and chemical characteristics of the tail meat were also evaluated to determine if the interaction with lactic acid affects the quality.
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Sea Grant Document Number:LSU-T-20-003
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Document Type:
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Rights Information:Public Domain
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Compliance:Library
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