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USE OF SODIUM CHLORIDE SOLUTION AND CARBON DIOXIDE FOR EXTENDING SHELF‐LIFE OF FISH FILLETS
Author(s) -
MITSUDA HISATERU,
NAKAJIMA KENJI,
MIZUNO HIROSHI,
KAWAI FUMIO
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.tb04126.x
Subject(s) - shelf life , carbon dioxide , fish <actinopterygii> , sodium , chemistry , food science , polyethylene , texture (cosmology) , fishery , organic chemistry , biology , computer science , artificial intelligence , image (mathematics)
The effects of various compounds and gases on the fillets of Seriola aurevittatu during storage at 3°C for a specified period under a closed system in a nylon‐polyethylene flexible bag were studied. Texture and color measurements, and sensory observations indicated that a preservation procedure consisting of dipping fish muscle discs (diam 2.5 cm, thickness 0.8 cm) in a 5% sodium chloride solution for 1 min then storing them in a sealed bag in which the air had been replaced by carbon dioxide greatly extends the shelf‐life of fish fillets.