Premium
Preservation of freshness of yellowtail fillet packaged using carbon dioxide‐nitrogen gas mixture
Author(s) -
Yasuda Matsui,
Nishino Hajime,
Chiba Tokiko,
Nakano Hisako,
Yokoyama Michio
Publication year - 1989
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770020304
Subject(s) - food science , carbon dioxide , fillet (mechanics) , shelf life , chemistry , nitrogen , modified atmosphere , materials science , composite material , organic chemistry
Gas‐exchange packaging was studied as a method of maintaining the freshness of fish‐farm‐cultured yellowtail, and its effectiveness was examined. The fish‐farm‐cultured yellowtail was processed into three layers (two fillets plus bones). Half of these fillets were wrapped using co‐extruded ethylene vinyl acetate/polyvinylidene chloride/polyolefin film. The gas used, which was sealed into the packaging, was a mixture of nitrogen and carbon dioxide (N 2 /CO 2 :60/40). Packages were kept at 5°C. The other half of the fillets were packaged in stretch‐wrap made of PVC, for comparison. The effectiveness of both types of packaging on maintaining freshness was examined. Results show that stretch‐wrap‐packaged yellowtail suffered discoloration of the dark meat sections and a degeneration of quality during the first day of preservation. Discoloration was extremely marked by the 3rd day and the fish was completely valueless as merchandise. In contrast, gas packaging of yellowtail prevented rapid discoloration, maintained taste and texture, and suppressed the growth of bacteria, to give a 3‐4‐day shelf‐life for the fish which was to be used subsequently as sashimi .