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EXTENDING SHELF LIFE OF FRESH WET RED HAKE AND SALMON USING CO2-O2 MODIFIED ATMOSPHERE AND POTASSIUM SORBATE ICE AT 274 K (1 DEG C).

Author(s) : FEY M. S., REGENSTEIN J. M.

Type of article: Article

Summary

RED HAKE AND SALMON CAN BE SUCCESSFULLY HELD FOR ALMOST 1 MONTH AND STILL BE SENSORALLY ACCEPTABLE. A 60% CO2: 20% OXYGEN: 20% NITROGEN MODIFIED ATMOSPHERE WITH A 1% POTASSIUM SORBATE ICE WAS MOST SATISFACTORY. CO2 DID NOT LOWER THE PH OF THE FISH. TEMPERATURE OF 274 K AND PRESENCE OF BOTH OXYGEN AND POTASSIUM SORBATE SERVED AS PROTECTION AGAINST BOTULISM DEVELOPMENT. THE PRESENCE OF OXYGEN, EVEN WITH SALMON, DID NOT LEAD TO RANCIDITY PROBLEMS. THE TORRYMETER CAN BE USED TO MONITOR RED HAKE QUALITY. WORK INCORPORATING POTASSIUM SORBATE DIPS BEFORE MODIFIED ATMOSPHERE STORAGE WITH OR WITHOUT POTASSIUM SORBATE ICE IS NEEDED.

Details

  • Original title: EXTENDING SHELF LIFE OF FRESH WET RED HAKE AND SALMON USING CO2-O2 MODIFIED ATMOSPHERE AND POTASSIUM SORBATE ICE AT 274 K (1 DEG C).
  • Record ID : 1983-1398
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1982.07-08; 1048-1054; 1 fig.; 13 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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