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Some effects of modified-atmosphere packaging gases on fish and chemical tests for spoilage.

Efectos del embalaje en atmósfera modificada sobre el pescado y ensayos químicos sobre el deterioro.

Author(s) : DAVIS H. K.

Type of article: Article

Summary

Spanish translation of an article presented at an IIR Meeting at Aberdeen, United Kingdom, September 18-20, 1990 (see IIR Bulletin 91-6, 91-2651). 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 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.

Details

  • Original title: Efectos del embalaje en atmósfera modificada sobre el pescado y ensayos químicos sobre el deterioro.
  • Record ID : 1998-1097
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 25 - n. 282
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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