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Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging.

Author(s) : PENNEY N., BELL R. G., CUMMINGS T. L.

Type of article: Article

Summary

Commercially prepared smoked blue cod (Parapercis colias), packaged aerobically, under vacuum and in carbon dioxide controlled atmosphere packs, was stored at 3 and -1.5 deg C. Product stored aerobically on overwrapped polystyrene trays spoiled by 14 and 28 days respectively, and that in vacuum packs spoiled by 14 and 35 days respectively, when held at 3 and -1.5 deg C. In contrast, product in carbon dioxide packs remained acceptable until the 3 and -1.5 deg C storage trials ended after 49 and 113 days respectively. Microbial spoilage was first evident in overwrapped product stored aerobically. The use of carbon dioxide causes a significant extension of the lag phase before microflora spoilage. More explanations are given.

Details

  • Original title: Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging.
  • Record ID : 1995-0998
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 2
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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