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Effect of packaging method on the quality of rainbow trout and baltic herring fillets.

Author(s) : RANDELL K., HATTULA T., AHVENAINEN R.

Type of article: Article

Summary

Mesophilic bacteria grew most quickly in over-wrap packed fillets and most slowly in vacuum- and gas-packed fillets. Coliform bacteria grew faster in over-wrap and vacuum-packed fish than in gas-packed fish. Over-wrapped herring fillets had the least drip formation during storage, whereas gas-packed herring had the greatest drip. Drip was very small in trout fillets in all package types. Appearance, odour and sensory quality are appreciated in different cases.

Details

  • Original title: Effect of packaging method on the quality of rainbow trout and baltic herring fillets.
  • Record ID : 1997-3439
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 1
  • Publication date: 1997

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