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Effect of carbon dioxide and oxygen enriched atmospheres on microbiological and chemical changes in refrigerated tuna (Thunnus alalunga) steaks.

Author(s) : LOPEZ GALVEZ D., HOZ L. de la, ORDONEZ J. A.

Type of article: Article

Summary

From the microbiological point of view, the shelf life of chilled tuna meat is extended by one week when CO2-enriched atmospheres are used. The formation of metmyoglobine is minimal in O2-enriched atmospheres. The optimum modified atmosphere is a mixture of CO2-O2 (40-60), which helps stabilize the colour and microflora of the tuna.

Details

  • Original title: Effect of carbon dioxide and oxygen enriched atmospheres on microbiological and chemical changes in refrigerated tuna (Thunnus alalunga) steaks.
  • Record ID : 1996-0342
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 43 - n. 2
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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