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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.