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STORAGE OF WET, ICED SALMON UNDER MODIFIED ATMOSPHERE.
Author(s) : SORENSEN N. K., SOLBERG T., HANSEN G. T.
Summary
IN TWO EXPERIMENTS, GUTTED SALMON WERE STORED AT 0.5 DEG C UNDER MODIFIED ATMOSPHERE FOR 22 DAYS. IN THE FIRST EXPERIMENT, SAMPLES WERE STORED IN VARIOUS CO2 CONCENTRATIONS IN FISH BOXES WITH ICE ; IN THE SECOND, FISH WAS STORED IN 70% CO2 ON GRATINGS. THE MODIFIED ATMOSPHERES PROLONGED SHELF LIFE AND LIMITED BACTERIAL GROWTH BUT MADE THE SKIN, GILLS AND FLESH LOOSE THEIR COLOUR. THE POSITIVE EFFECT OF CO2 IS NOT SEEN UNTIL AFTER CONSIDERABLE LOSSES IN QUALITY HAVE OCCURRED. MODIFIED ATMOSPHERES THUS HAVE LITTLE IMPORTANCE IF THE OBJECTIVE IS TO SUPPLY GOOD-QUALITY SALMON. THEY CAN INCREASE STORAGE TIME 3 TO 4 DAYS BEFORE THE SALMON REACHES BORDERLINE QUALITY.
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Pages: p 167-171
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Details
- Original title: STORAGE OF WET, ICED SALMON UNDER MODIFIED ATMOSPHERE.
- Record ID : 1992-0231
- 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.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Modified atmosphere; Microbiology; Chilling; Organoleptic property; Salmon; Fish; Colour; CO2
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- Date : 1985/03
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- Date : 1990/09/18
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- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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- Author(s) : HARRIS P., DAVIS K. J., POVEY K.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
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THE USE OF CIE (1976) L, A, B, CALORIMETRIC VAL...
- Author(s) : BIRD J. N., SAVAGE G. P.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record