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Storage life of vacuum‐packed iced trout. I.—Influence of packing material
Author(s) -
Hansen Poul,
Jørgensen B. V.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160305
Subject(s) - trout , polyethylene , food spoilage , polyamide , food science , vacuum packing , chemistry , fish <actinopterygii> , fishery , biology , polymer chemistry , bacteria , organic chemistry , genetics
The storage life of gutted trout vacuum‐packed individually in polyamide or polyethylene bags and kept in wet ice exceeded 2 weeks. The trout packed in polyethylene showed signs of slight fat oxidation at the end of the second week, while that in polyamide showed no fat oxidation throughout the experimental storage period of 3 weeks. Trout in both types of package suffered microbial spoilage during the third week. Viable aerobic counts throughout the storage period were higher in polyethylene‐ than in polyamide‐packed trout.