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THE SHELF LIFE EXTENSION OF FRESH FISH.

Author(s) : REGENSTEIN J. M., REGENSTEIN C. E.

Summary

SAMPLES TREATED WITH 60% CARBON DIOXIDE, 20% OXYGEN, AND 20% NITROGEN WITH OR WITHOUT POTASSIUM SORBATE AT 273 K (0 DEG C) WERE STILL ACCEPTABLE AFTER 16-18 DAYS. THE TREATED FILLETS PACKED IN GAS-IMPERMEABLE BAGS ALSO DID NOT HAVE ANY OBJECTIONABLE ODOURS. A SCORE OF 5.5 (NORMALLY REACHED IN 12 DAYS) ON THE MODIFIED FORM OF THE SHEWAN SCORING SYSTEM OF FRESHNESS WAS CONSIDERED ACCEPTABLE. THESE RESULTS ARE CONSISTENT WITH THE AUTHORS' MEASURE OF THE ULTIMATE EFFECT(S) OF SHELF LIFE EXTENSION TREATMENTS ON THE FINAL QUALITY OF FISH. MODIFIED ATMOSPHERE TREATMENTS AT 276-277 K (3-4 DEG C) WERE INFERIOR TO MODIFIED ATMOSPHERES OR EVEN UNTREATED CONTROLS AT 273-274 K (0-1 DEG C), SUGGESTING THAT THERE MAY BE A HIGH TEMPERATURE DEPENDENCE FOR FISH SPOILAGE REACTIONS IN THIS NARROW RANGE. ANOTHER IMPLICATION IS THAT 273 K IS REQUIRED TO SLOW DOWN THE NATURAL BIOCHEMICAL CHANGES OF FISH.

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Pages: 1981-4

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Details

  • Original title: THE SHELF LIFE EXTENSION OF FRESH FISH.
  • Record ID : 1983-0555
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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