ShareSummary
Samples were packaged and stored under 3 groups. These were named as control (100% air), group A (%5 O2 + %35 CO2 + %60 N2), and group B (%30 CO2 + %70 N2). According to the results of the sensory, physical, chemical and microbiological analyses, the control group samples spoiled after 45 days. The shelf-life of the salted trouts which were packaged as group A was 60 days and group B was 75 days. Results showed that modified atmosphere technology is effective to extend the shelf life of this product.
Details
- Original title: Einfluss einer modifizierten Atmosphäre auf die Haltbarkeit gesalzener Forellen.
- Record ID : 2004-1274
- Languages: German
- Source: Fleischwirtschaft - vol. 82 - n. 12
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Storage suitability; Modified atmosphere; Trout; Curing; Fish; Packaging
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Effect of the gas-product ratio and CO2 concent...
- Author(s) : RANDELL K., AHVENAINEN R., HATTULA T.
- Date : 1995
- Languages : English
- Source: Packag. Technol. Sci. - vol. 8 - n. 4
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The effect of packaging method on the shelf-lif...
- Author(s) : MICHALCZYK M., SUROWKA K., KALUSINSKA A.
- Date : 2008/06
- Languages : English
- Source: Acta Aliment. - vol. 37 - n. 2
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ATMOSPHERE COMPENSEE : DUREE DE VIE AUGMENTEE.
- Author(s) : BERNADAC M.
- Date : 1985
- Languages : French
- Source: RTVA - n. 208
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PACKING FISH IN A MODIFIED ATMOSPHERE.
- Author(s) : CANN D. C.
- Date : 1984
- Languages : English
- Source: Torry Res. Stn. - n.TE n. 88
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Shelf life of fresh tilapia fillets packaged in...
- Author(s) : REDDY N. R., SCHREIBER C. L., BUZARD K. S., SKINNER G. E., ARMSTRONG D. J.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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