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KEEPING THE QUALITY OF CHILLED AND FROZEN FISH FLESH BY THE USE OF MODIFIED GAS ATMOSPHERES.

[In Japanese. / En japonais.]

Author(s) : UEOKA Y.

Type of article: Article

Summary

THE MEAT OF YELLOWTAIL AND SKIPJACK RETAIN THEIR ORIGINAL RED COLOUR WHEN STORED IN NITROGEN GAS OR IN A MIXTURE OF CARBON DIOXIDE GAS (BELOW 50%) AND NITROGEN GAS (ABOVE 50%) AT 273 K (0 DEG C) DURING 5 TO 7 DAYS, OR AT 253 K (-20 DEG C) DURING 3 MONTHS. THE FORMATION OF METMYOGLOBIN IN THE MEAT WAS LOW UNDER THE ABOVE CONDITIONS, WHILE THE K VALUE (FRESHNESS ESTIMATION INDEX) SIGNIFICANTLY INCREASED. HOWEVER, THE QUALITY OF THE MEAT WAS GOOD, ORGANOLEPTICALLY. THE INFLUENCE OF PACKAGING FILMS, CONTAINERS, STORAGE TEMPERATURE AND THE VISIBLE DISCOLORATION OF THE MEAT WAS ALSO INVESTIGATED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-1131
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 672
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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