ShareEffect 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
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Gas; Microbiology; Vacuum; Trout; Quality; Fish; Herring; Fillet; Packaging
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- Date : 1993
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 44 - n. 4
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- Author(s) : TEJADA M., BORDERIAS A. J., MORAL A.
- Date : 1986
- Languages : English
- Source: J. Food Biochem. - vol. 10 - n. 1
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- Author(s) : BELTRAN A., PELAEZ C., MORAL A.
- Date : 1989
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 188
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- Author(s) : GERDES D. L., SANTOS VALDEZ C.
- Date : 1991
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 24 - n. 3
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Quality and shelf life of farmed rainbow trout.
- Date : 1991
- Languages : Spanish
- Source: Alimentos - vol. 16 - n. 4
View record