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SOME EFFECTS OF MODIFIED-ATMOSPHERE PACKAGING GASES ON FISH AND CHEMICAL TESTS FOR SPOILAGE.
Author(s) : DAVIS H. K.
Summary
THE MAIN NON-SENSORY INDICATORS OF SPOILAGE OF MARINE FISH PRODUCTS ARE SEEN TO BE AFFECTED WHEN APPLIED TO PRODUCTS STORED UNDER MODIFIED ATMOSPHERES. THE RELATIONSHIPS BETWEEN SCORES FROM SENSORY ASSESSMENT AND LEVELS OF VOLATILE AMINES, AND OF NUCLEOTIDE DEGRADATION PRODUCTS ARE DISTORTED AT STORAGE TEMPERATURES ABOVE 273 K (0 DEG C). THE MAIN CAUSES APPEAR TO BE LINKED TO THE GREATER EFFECTS OF CO2 AT LOW TEMPERATURES AND THE INDIRECT NATURE OF THE LINK BETWEEN CHEMICAL TESTS AND ORGANOLEPTIC RESPONSES. THE NEED FOR HIGH CONCENTRATIONS OF OXYGEN IS CHALLENGED.
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Details
- Original title: SOME EFFECTS OF MODIFIED-ATMOSPHERE PACKAGING GASES ON FISH AND CHEMICAL TESTS FOR SPOILAGE.
- Record ID : 1991-2651
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Efectos del embalaje en atmósfera modificada sobre el pescado y ensayos químicos sobre el deterioro.
See other articles from the proceedings (46)
See the conference proceedings
Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Chemical composition; Modified atmosphere; Mince; Deterioration; Chilling; Amine; Fish; Cod; Fillet; Packaging
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