Preservation of freshness of rainbow trout fillets packaged with carbon dioxide‐nitrogen gas mixture (studies on gas‐exchange packaging of fresh fish, part 2) | Zendy

Yasuda Matsuo | Zendy; Nishino Hajime | Zendy; Tanaka Mikio | Zendy; Chiba Tokiko | Zendy; Nakano Hisako | Zendy; Yokoyama Michio | Zendy; Ogawa Shinji | Zendy

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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.

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