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MICROBIOLOGICAL AND CHEMICAL CHANGES DURING STORAGE OF SWORDFISH (XIPHIAS GLADIUS) STEAKS IN RETAIL PACKAGES CONTAINING CO2-ENRICHED ATMOSPHERES.

Author(s) : LANNELONGUE M.

Type of article: Article

Summary

SWORDFISH STEAKS WERE HELD IN RETAIL PACKAGES CONTAINING 100% CO2 AND IN MIXTURES OF 40% AND 70% CO2 IN COMBINATION WITH EITHER OXYGEN OR NITROGEN. CONTROLS WERE STORED IN AIR. SAMPLES WERE REMOVED FOR CHEMICAL AND MICROBIOLOGICAL ANALYSES AFTER 2-22 DAYS OF STORAGE AT 276.5 K (3.5 DEG C). MAXIMUM INHIBITION OF BACTERIAL GROWTH WAS ACHIEVED WITH 100% CO2. DURING THE FIRST 2 DAYS OF STORAGE, THERE WAS A DECREASE IN THE SURFACE PH OF THE SWORDFISH STEAKS PROPORTIONAL TO THE CO2 TENSION IN THE PACKAGES. OXIDATIVE RANCIDITY WAS NOT A FLAVOUR PROBLEM OF FISH IN ANY OF THE ATMOSPHERES AFTER 20 DAYS OF REFRIGERATED STORAGE.

Details

  • Original title: MICROBIOLOGICAL AND CHEMICAL CHANGES DURING STORAGE OF SWORDFISH (XIPHIAS GLADIUS) STEAKS IN RETAIL PACKAGES CONTAINING CO2-ENRICHED ATMOSPHERES.
  • Record ID : 1983-2229
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 13
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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