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EFFECTS OF ELEVATED CO2 ATMOSPHERE ON STORAGE OF FRESHWATER CRAYFISH (PACIFASTACUS LENIUSCULUS).

Author(s) : WANG M. Y., BROWN W. D.

Type of article: Article

Summary

EXPERIMENTS WERE CONDUCTED USING AN ENRICHED ATMOSPHERE OF 80% CO2: 20% AIR COMPARED TO AIR STORAGE AT 277 K (4 DEG C). CHEMICAL AND MICROBIAL CHANGES WERE CORRELATED WITH SENSORY PANEL EVALUATIONS. AFTER 28 DAYS OF STORAGE, THE CONCENTRATIONS OF AMMONIA AND TRIMETHYLAMINE AND TOTAL PLATE COUNTS WERE LOWER IN CRAYFISH STORED UNDER CO2. THERE WAS NO SIGNIFICANT DIFFERENCE BETWEEN THE ODOURS OF THE SAMPLES STORED IN CO2 FOR 21 DAYS AND FRESH COOKED CRAYFISH, WHEREAS SAMPLES IN AIR HAD SIGNIFICANTLY MORE FISHY FLAVOUR AND ODOUR AFTER 14 DAYS STORAGE.

Details

  • Original title: EFFECTS OF ELEVATED CO2 ATMOSPHERE ON STORAGE OF FRESHWATER CRAYFISH (PACIFASTACUS LENIUSCULUS).
  • Record ID : 1983-2247
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 158-162; 5 fig.; 1 tabl.; 31 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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