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MICROBIOLOGICAL AND SENSORY EVALUATION OF FRESH FISH PACKAGED IN CARBON DIOXIDE FOR RETAIL OUTLETS IN THE MIDWEST.

Author(s) : RICHTER E. R., BANWART G. J.

Type of article: Article

Summary

FISH WERE PACKAGED IN (A) NYLON-SURLYN BAGS AND BACKFLUSHED WITH APPROXIMATELY 80% CO2, (B) IN NYLON-SURLYN BAGS WITH NO ALTERATION OF GASEOUS ENVIRONMENT, OR (C) OVERWRAPPED WITH POLYVINYL CHLORIDE FILM. AFTER PACKAGING, FISH WERE STORED AT 274 K (1 DEG C). THE DATA INDICATE THAT FISH PACKAGED IN THE NYLON-SURLYN BAG WITH CO2 HAD THE SMALLEST INCREASE IN MICROBIAL NUMBERS FOLLOWED BY THE FISH PACKAGED WITHOUT CO2. AN INCREASE IN THE BACTERIAL LAG PHASE WAS OBSERVED FOR THE FISH PACKAGED IN CO2 WHEN COMPARED WITH FISH PACKAGED WITHOUT CO2 OR OVERWRAPPED. THE FISH PACKAGED IN CO2 MAINTAINED A LOWER PH DURING STORAGE COMPARED WITH FISH PACKAGED WITHOUT CO2. THE HIGHEST MICROBIAL LOAD WAS FOUND IN FISH PACKAGED WITH THE POLYVINYL CHLORIDE OVERWRAP.

Details

  • Original title: MICROBIOLOGICAL AND SENSORY EVALUATION OF FRESH FISH PACKAGED IN CARBON DIOXIDE FOR RETAIL OUTLETS IN THE MIDWEST.
  • Record ID : 1984-0199
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 3
  • Publication date: 1983/03
  • Document available for consultation in the library of the IIR headquarters only.

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