Potassium acetate and potassium lactate in marinated catfish fillets
What it found
Treating catfish fillets with potassium acetate and potassium lactate slowed spoilage bacteria and improved colour, cooking yield, and taste.
This was tested on fish fillets stored for 14 days and tasted by consumers.
What they found
Studies in people
Consumer preference
People tasting fried catfish preferred the treated fillets over the untreated ones. They rated the appearance, flavour, and overall liking higher.
Other findings
Slower bacterial growth
Fillets treated with both potassium acetate and potassium lactate had fewer cold-loving bacteria than untreated fillets. Spoilage scores were also lower on days 7, 10, and 14.
Better cooking results
All treated fillets kept more of their weight after cooking compared to untreated ones. The amount of brine absorbed and the acidity level stayed about the same across all groups.
Colour changes
Treated fillets looked different from untreated ones. They became darker and redder while losing some brightness and yellowness.
What the authors conclude
- They conclude that combining potassium acetate and potassium lactate improved the sensory quality of chilled catfish fillets.
- The authors say this treatment also extended the shelf life of the refrigerated fish.
How it was done
Sodium or potassium salts like lactate and acetate can slow spoilage bacteria and food-borne germs to keep chilled seafood fresh longer. Scientists had little information on how combining these potassium salts with a phosphate blend affects chilled catfish fillets.
Catfish fillets were mixed in a vacuum tumbler with a brine solution, some with added organic acid salts and some without. The brine added 10% to the raw weight of the fish. Fillets were packed in trays and kept at 4 °C for 14 days.
What it can’t tell you
- We summarised it from the abstract only.
- This work focused on fish fillets, so it cannot show what happens when people eat these salts in other foods.
- The consumer tasting only measured preference for fried catfish, not any health effects in people.
The paper
- Title
- Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Kin S, Schilling MW, Smith BS, et al (2011). Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. Journal of food science. doi:10.1111/j.1750-3841.2011.02122.xPubMed 22417369DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error