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SHELF‐LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICO
Author(s) -
BANKS HARRELL,
II RANZELL NICKELSON,
FINNE GUNNAR
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02566.x
Subject(s) - modified atmosphere , shelf life , food spoilage , carbon dioxide , fish <actinopterygii> , food science , atmosphere (unit) , microorganism , bacteria , bacterial growth , chemistry , biology , fishery , ecology , genetics , physics , thermodynamics
Modified atmosphere packaging using CO, was demonstrated to be effective in retarding the growth of microorganisms during storage of fresh fish from the Gulf of Mexico. At 4°C, there was at least a log difference in bacterial counts at 2, 4, and 6 days between fish stored in CO 2 as compared to control fish stored without CO 2 . While the CO 2 atmosphere was shown to inhibit the growth of common spoilage types of bacteria such as gram‐negative rods (Pseudomonas) , stimulation of gram‐positive bacteria such asLacto‐bacillus was also demonstrated. Fish stored at 4°C for 2–8 days in a modified atmosphere containing CO 2 had lower TVN values than fish stored at the same temperature without CO 2 . The results indicate that an extension of the shelf‐life of fresh fish can be obtained by packaging and storing the fish in a CO 2 atmosphere.