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TEMPERATURE EFFECTS IN MODIFIED ATMOSPHERE STORAGE OF SEAFOODS.

Author(s) : OGRYDZIAK D. M., BROWN W. D.

Type of article: Article

Summary

MODIFIED ATMOSPHERE IS DEFINED AS ONE CONTAINING A SPECIFIED HIGH LEVEL OF CARBON DIOXIDE WITHOUT FURTHER ADJUSTMENT DURING STORAGE. THE EFFECT OF CARBON DIOXIDE AND OF TEMPERATURE ON THE GROWTH OF THE BACTERIA RESPONSIBLE FOR WASTAGE DURING LOW TEMPERATURE STORAGE IS DISCUSSED IN THE LIGHT OF THE RESULTS OF PAST RESEARCHES AND RECENT FINDINGS. IN THE CASE OF THE BACTERIA INHIBITED BY CARBON DIOXIDE, IF SOLUBILITY IS TAKEN INTO ACCOUNT, THE INHIBITORY EFFECT IS LARGELY INDEPENDENT OF TEMPERATURE. A CONCENTRATION OF 20 PERCENT CARBON DIOXIDE APPEARS TO BE AS SATISFACTORY AS HIGHER CONCENTRATIONS. IT APPEARS THAT REFRIGERATED MODIFIED ATMOSPHERE STORAGE MAY, IN CERTAIN CIRCUMSTANCES, OFFER REDUCED STORAGE COSTS AND A HIGHER MONETARY RETURN ON THE PRODUCT. C.R.F.

Details

  • Original title: TEMPERATURE EFFECTS IN MODIFIED ATMOSPHERE STORAGE OF SEAFOODS.
  • Record ID : 1983-0173
  • Languages: English
  • Source: J. Food Technol. - vol. 36 - n. 5
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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