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Chemical and sensory changes in haddock and herring stored under modified atmosphere.

Author(s) : DHANANJAYA S., STROUD G. D.

Type of article: Article

Summary

Using a 40-30-30/CO2-O2-N2 atmosphere with haddock no useful extension of shelf-life was achieved at 5 deg C and only limited extension at 0 deg C. A more useful extension of shelf life at 0 deg C was obtained by storing haddock in a 60-20-20/CO2-O2-N2 atmosphere and with herring in a 60-40/CO2-N2 atmosphere. Whole haddock and whole herring were found to have a longer shelf life when stored in modified atmosphere packaging at 0 deg C than when stored as fillets.

Details

  • Original title: Chemical and sensory changes in haddock and herring stored under modified atmosphere.
  • Record ID : 1996-1679
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 5
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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