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MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)
Author(s) -
BROWN W. DUANE,
ALBRIGHT MARJORIE,
WATTS DANIEL A.,
HEYER BRUCE,
SPRUCE BARBARA,
PRICE ROBERT J.
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.tb03878.x
Subject(s) - trimethylamine , carbon dioxide , oncorhynchus , sebastes , chemistry , modified atmosphere , carbon dioxide in earth's atmosphere , food science , thiobarbituric acid , rockfish , fishery , environmental chemistry , fish <actinopterygii> , shelf life , biology , biochemistry , antioxidant , lipid peroxidation , organic chemistry
Rockfish ( Sebastes miniatus ) fillets and salmon ( Oncorhynchus kisutch ) steaks were held in atmospheres containing 20% or 40% carbon dioxide, with or without 1% carbon monoxide. Controls were stored similarly in air. At intervals of refrigerated storage up to 14 days, samples were removed for sensory, chemical, and microbiological analyses. At 7 days, all treatment groups were significantly different visually, with appearance of slime on the air controls, but not on samples in the gas treatments. Samples held in air were judged by panelists to have stronger aromas than others held under carbon dioxide at either level. The higher level of carbon dioxide was more effective. Values for thiobarbituric acid were low in all groups; hypoxanthine values varied widely, with no particular effect due to modified atmospheres. Storage under carbon dioxide was effective in reducing the formation of trimethylamine and ammonia, and markedly inhibited microbial growth.