EFFECTS OF CARBONIC ACID DIPS AND PACKAGING FILMS ON THE SHELF LIFE OF FRESH FISH FILLETS.

Author(s) : DANIELS J. A., KRISHNAMURTHI R., RIZVI S. S. H.

Type of article: Article

Summary

CARBONIC ACID AND SEMI-PERMEABLE PACKAGING MATERIALS WERE INVESTIGATED FOR THEIR EFFECT ON SHELF LIFE OF FRESHFISH. COD FILLETS WERE DIPPED IN CARBONIC ACID AND THEN STORED PACKAGED AND UNPACKAGED AT 275 K (2 DEG C). SAMPLES WERE EVALUATED FOR WEIGHT LOSS, SURFACE PH, TEXTURE CHANGES, SURFACE MICROBIAL GROWTH, HEADSPACE GAS COMPOSITION, AND SENSORY CHARACTERISTICS OF COOKED FLAVOUR, ODOUR, AND APPEARANCE. CARBONIC ACID WAS CAPABLE OF EXTENDING SHELF LIFE BETWEEN 7 AND 21 DAYS ; HOWEVER, ONLY AT A QUALITY LEVEL JUDGED AS FAIR TO MARGINAL BY SENSORY EVALUATIONS. LOW PERMEABILITY PACKAGING SLOWED BACTERIAL GROWTH AND EXTENDED SHELF LIFE, BUT RETAINED OFF-ODOURS AND ESTABLISHED LOW OXYGEN CONDITIONS.

Details

Original title: EFFECTS OF CARBONIC ACID DIPS AND PACKAGING FILMS ON THE SHELF LIFE OF FRESH FISH FILLETS.
Record ID : 1988-0667
Languages: English
Publication date: 1986
Source: Source: J. Food Sci.
vol. 51; n. 4; 1986.07-08; 929-931; 3 fig.; 18 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Fish and fish product
Keywords: Microbiology; Chilling; Organoleptic property; Fish; Weight loss; Cod; Fillet; Packaging; CO2