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Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets.

Author(s) : DALGAARD P., MUNOZ L. G., MEJLHOLM O.

Type of article: Article

Summary

The objective was to determine how inhibition of this organism influenced spoilage. The spoilage reactions limiting shelf life were studied. In naturally contaminated modified-atmosphere-packed cod fillets, 500 ppm sodium(2)-calcium-EDTA reduced the growth rate of P. phosphoreum by 40% and shelf life was increased proportionally by 40% at 0 deg C. In aerobically stored cod fillet other microorganisms were responsible for spoilage and sodium(2)-calcium-EDTA had no efect on shelf life. Results confirmed P. phosphoreum as the specific spoilage organism in modified-atmosphere-packed cod. Consequently, any preservation procedure able to reduce growth of P. phosphoreum is likely to extend the shelf life of packed cod.

Details

  • Original title: Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets.
  • Record ID : 1999-3030
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 9
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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