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The effect of modified atmosphere packaging on the shelf life of salted trout.

Einfluss einer modifizierten Atmosphäre auf die Haltbarkeit gesalzener Forellen.

Author(s) : ERKAN N., MOL S., VARLIK C., et al.

Type of article: Article

Summary

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.

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