Effect of the gas/product ratio and CO 2  concentration on the shelf‐life of MA packed fish | Zendy

Randell Kati | Zendy; Ahvenainen Raija | Zendy; Hattula Tapani | Zendy

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Effect of the gas/product ratio and CO 2 concentration on the shelf‐life of MA packed fish

Author(s) -

Randell Kati,

Ahvenainen Raija,

Hattula Tapani

Publication year - 1995

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.2770080404

Subject(s) - shelf life , rainbow trout , herring , fish <actinopterygii> , chemistry , gas composition , food science , vacuum packing , fishery , physics , biology , thermodynamics

Rainbow trout and Baltic herring fillets were gas packed at two different gas/product ratios and two different CO 2 concentrations. Two reference samples were used; one frozen and one vacuum packed. Changes in gas composition in the gas packages, microbial and sensory quality, K values and drip formation of the fillets were investigated during storage at 2°C. A gas/product ratio of 100 ml/100g gas package was as effective as a vacuum package in preserving the microbial quality of fish and a gas/product ratio of 40ml/100g gas package was as effective as a vacuum package in preserving the sensory quality of fish.

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