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Aquacultured hybrid striped bass fillet quality resulting from post-harvest cooling or CO2 treatments.

Author(s) : EIFERT J. D., HACKNEY C. R., LIBEY G. S., FLICK G. J. Jr

Type of article: Article

Summary

Fishes were held in cooled water or water with elevated CO2 levels prior to sacrificing and filleting. Other fish were filleted immediately (control group) or 3 hours after transport and harvest (stressed group). All fillets were stored at 1-4 deg C. Fillets of the cool water treatment group were highest in pH, and were significantly the least firm. Log phase growth and spoilage levels of microorganisms were delayed one day more in the CO2 fillets than the other three groups. Cool water treatment fillets were significantly darker than control and stressed fillets.

Details

  • Original title: Aquacultured hybrid striped bass fillet quality resulting from post-harvest cooling or CO2 treatments.
  • Record ID : 1993-2089
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 5
  • Publication date: 1992/09
  • Document available for consultation in the library of the IIR headquarters only.

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