ShareEffect 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.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Oxygen; Modified atmosphere; Microbiology; Slice; Tuna; Chilling; Chemical property; Fish; Cold storage; CO2
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