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Preservation of freshness of rainbow trout fillets packaged with carbon dioxide‐nitrogen gas mixture (studies on gas‐exchange packaging of fresh fish, part 2)
Author(s) -
Yasuda Matsuo,
Nishino Hajime,
Tanaka Mikio,
Chiba Tokiko,
Nakano Hisako,
Yokoyama Michio,
Ogawa Shinji
Publication year - 1992
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.2770050210
Subject(s) - rainbow trout , polyvinyl chloride , food science , chemistry , carbon dioxide , nitrogen , flavour , shelf life , modified atmosphere , trout , ethylene vinyl acetate , fish <actinopterygii> , fishery , organic chemistry , biology , copolymer , polymer
Gas‐exchange packaging was applied to preserve freshness of rainbow trout fillets. The fillets were packaged in pouches of coextruded laminate (ethylene vinyl acetate/ polyvinylidene chloride‐polyolefin) with a carbon dioxide‐nitrogen gas mixture (N 2 : CO 2 = 6 : 4). Other fillets were wrapped with polyvinyl chloride film as a reference group. Changes in sensory score of colour and flavour, K‐value and bacterial counts of the fillets were investigated during storage at 5°C. After 2 days the fillets wrapped with polyvinyl chloride film lost their gloss. In addition, an amine‐like odour was detected after 3 days. The gas‐packaged fillets, however, showed little change in colour, flavour and bacterial counts, and retained their fresh appearance for 3 days.