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USE OF A HIGH CONCENTRATION OF CO2 IN A MODIFIED ATMOSPHERE TO PRESERVE FRESH SALMON.

Author(s) : BARNETT H. J.

Type of article: Article

Summary

STUDIES WERE CONDUCTED TO DETERMINE THE EFFECT OF LOW STORAGE TEMPERATURE COMBINED WITH THE USE OF A HIGH CONCENTRATION OF CO2 GAS AS AN EFFECTIVE COMBINATION FOR CONTROLLING THE QUALITY OF FRESH PACIFIC SALMON HELD IN MODIFIED ATMOSPHERES. SALMON WERE HELD IN ACCEPTABLE CONDITION FOR 21 DAYS IN A MODIFIED ATMOSPHERE CONTAINING 90 PERCENT CO2. THE EFFECT OF THE CO2 WAS TO SLOW THE GROWTH OF SPOILAGE BACTERIA EXTENDING THE FRESH SHELF LIFE OF THE SALMON FROM ABOUT 12 DAYS ON ICE TO 21 DAYS IN THE MODIFIED ATMOSPHERE. CARBON DIOXIDE ABSORBED IN THE FLESH OF THE SALMON CAUSES SOME SWELLING IN THE CANNED PRODUCT BUT THE CONDITION CAN BE CONTROLLED.

Details

  • Original title: USE OF A HIGH CONCENTRATION OF CO2 IN A MODIFIED ATMOSPHERE TO PRESERVE FRESH SALMON.
  • Record ID : 1983-0176
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 44 - n. 3
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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