Share

PACKAGING FISH PRODUCTS IN MODIFIED ATMOSPHERES. SURVEY OF THE LITERATURE AND RESULTS OF A STORAGE EXPERIMENT WITH REHYDRATED SALTED COD FILLETS.

[In German. / En allemand.]

Author(s) : PELLEGRINO C., GIACCONE V., PARISI E.

Type of article: Article, Review

Summary

THE AUTHORS DETERMINED THE STORABILITY OF HYDRATED SALTED COD FILLETS WHICH HAD BEEN STORED AT 275 TO 277 K (2 TO 4 DEG C) IN PLASTIC FILM IN A GAS MIXTURE CONSISTING OF 97.8% CO2 AND 2.2% O2. MIXED GAS PACKS WERE STORED IN A LABORATORY REFRIGERATOR AND ANALYZED ORGANOLEPTICALLY AND BACTERIOLOGICALLY AFTER 4, 11, 14 AND 21 DAYS. BEFORE PACKAGING THE FISH SAMPLES WERE DIVIDED INTO 4 EXPERIMENTAL GROUPS, EACH GROUP BEING SUBJECTED TO AN < ADDITIONAL > PRESERVATION PROCESS AS NORMALLY CARRIED OUT IN THE FACTORY (REHYDRATION TIME FROM 24 TO 36 HOURS ; SALTED COD FILLETS PASTEURIZED IN HOT WATER ; FILLETS DIPPED INTO CHILLED WATER WITH ADDED LIME-WATER). SALTED COD FILLETS PRESERVED IN THIS WAY WILL KEEP FOR 21 DAYS AT 275 TO 277 K WITHOUT SUFFERING ANY GREAT BACTERIOLOGICAL OR ORGANOLEPTIC DETERIORATION IN QUALITY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1991-2184
  • Languages: German
  • Source: Fleischwirtschaft - vol. 70 - n. 11
  • Publication date: 1990/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing