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Influence of freshness and frozen storage temperature on quality of thawed cod fillets stored in modified atmosphere packaging.

Author(s) : BØKNAES N., ØSTERBERG C., NIELSEN J., et al.

Type of article: Article

Summary

The effects of keeping cod fillets in air at 0 °C for 1 or 8 d prior to modified atmosphere packaging (MAP) and subsequent frozen storage at -20 °C and -30 °C for 6 wk were studied. Quality attributes of thawed MAP cod fillets stored at 2 °C for up to 17 d were evaluated. The present study clearly showed the need for fresh raw material when producing thawed chilled cod fillets packed in modified atmosphere. Consequently, it was concluded that 'frozen at sea' raw material in combination with MAP seems to be a promising technology, combining the inhibitory effect on microbial growth and TMA production for the manufacture of prime quality thawed MAP cod fillets for retail.

Details

  • Original title: Influence of freshness and frozen storage temperature on quality of thawed cod fillets stored in modified atmosphere packaging.
  • Record ID : 2001-1474
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 3
  • Publication date: 2000

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