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Influence of the preservation process on the quality of carp fillets.

Author(s) : MARCEL J., MINART A., LORIOT C., PASCAT B.

Type of article: Article

Summary

Storage temperature (5-8 deg C) and the immersion of the fillets in iced water had no effect on microbiological quality. Packaging in vacuum, modified atmosphere or air influenced the microflora of the fillets. Only the fillets packaged in modified atmosphere could be stored for 14 days. Atmospheres containing 50% CO2 gave the best results.

Details

  • Original title: Influence of the preservation process on the quality of carp fillets.
  • Record ID : 1997-3432
  • Languages: English
  • Source: Packag. Technol. Sci. - vol. 9 - n. 3
  • Publication date: 1996

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