MOISTURE LOSS IN TRAY-PACKED FRESH FISH DURING EIGHT DAYS STORAGE AT 275 K (2 DEG C).

Type of article: Article

Summary

FRESH FILLETS OF FLOUNDER (POGONIAS CROMIS), RED SNAPPER (LUTJANUS BLACKFORDII), CROAKER (MICROPOGON UNDULATUS) AND OCEAN PERCH (SEBASTES MARINUS) WERE STUDIED, AND WERE PACKAGED IN PLASTIC FOAM TRAYS LINED WITH ABSORBENT PADS, OVERWRAPPED, AND SUBSEQUENTLY STORED AT 275 K FOR 8 DAYS. GROSS AND NET WEIGHTS DECREASED WHEREAS THE PERCENT DRIP INCREASED FOR ALL FISH DURING STORAGE. EXCEPT FOR CROAKER, THE TOTAL MOISTURE CONTENT REMAINED VIRTUALLY UNCHANGED. THE ACCEPTABILITY DECREASED AS THE TRIMETHYLAMINE-NITROGEN CONCENTRATIONS INCREASED.

Details

Original title: MOISTURE LOSS IN TRAY-PACKED FRESH FISH DURING EIGHT DAYS STORAGE AT 275 K (2 DEG C).
Record ID : 1983-2227
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 1; 1983.01-02; 168-171; 4 fig.; 7 tabl.; 7 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Packaging;
Fish and fish product
Keywords: Trimethylamine; Chilling; Rockfish; Seafood; Fish; Weight loss; Humidity; Packaging