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THE EFFECTS OF ELEVATED CO2 ATMOSPHERES ON THE SHELF LIFE OF FRESHWATER CRAWFISH (PROCAMBARIS CLARKII) TAIL MEAT.

Author(s) : GERDES D. L.

Type of article: Article

Summary

FRESHWATER CRAWFISH TAIL MEAT WAS PACKAGED USING 100% CO2, 100% AIR AND CO2/AIR (80:20) ; STORED FOR 21 DAYS ; AND ANALYSED FOR TRIMETHYLAMINE, 2-THIOBARBITURIC ACID (TBA), AMMONIA, TEXTURE, COLOUR, MICROBIAL LOAD AND SENSORY CHARACTERISTICS. SAMPLES STORED IN CO2/AIR (80:20) HAD CONSISTENTLY LOWER MICROBIAL COUNTS AND A BETTER CHEMICAL QUALITY THAN EITHER 100% AIR OR 100% CO2. HUNTERLAB < L > VALUES DECREASED OVER TIME INDICATING A DARKENING OF THE FLESH ; THIS WAS ACCOMPANIED BY AN INCREASE IN < A > COLOUR VALUES (REDNESS). TASTE PANEL EVALUATION CORRELATED FLAVOUR WITH TBA AND CORRESPONDED TO THE HUNTERLAB FINDINGS FOR < A > VALUES. THE JUDGES SCORED THE OVERALL ACCEPTABILITY OF THE CO2/AIR (80:20) SAMPLES HIGHEST.

Details

  • Original title: THE EFFECTS OF ELEVATED CO2 ATMOSPHERES ON THE SHELF LIFE OF FRESHWATER CRAWFISH (PROCAMBARIS CLARKII) TAIL MEAT.
  • Record ID : 1990-2440
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
  • Publication date: 1989

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