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STABILITY OF LEAN AND FATTY FISH FILLETS IN HYPOBARIC STORAGE
Author(s) -
VARGA S.,
KEITH R. A.,
MICHALIK P.,
SIMS G. G.,
REGIER L. W.
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.tb07545.x
Subject(s) - chemistry , food science , fish <actinopterygii> , herring , mackerel , shelf life , food preservation , modified atmosphere , relative humidity , fishery , biology , physics , thermodynamics
Fillets of lean (cod) and fatty fish (herring and mackerel) were stored in a hypobaric chamber at −1.1, −0.55, and 0°C under a pressure of 10 mm Hg. The atmosphere was changed twice hourly, and had a relative humidity greater than 95%. The growth of bacteria in the filets was slowed, and a qualitative shift in the micro‐flora occurred, compared with fillets held at 0°C on ice. The rate of development of rancidity in the fatty fillets was also decreased. Because of these changes, a 10‐15% extension in keeping times of hypobarically stored fillets was observed at 0°C. The storage life of fillets at low pressure was further extended by the decrease of storage temperature and by treating the fillets with Na, H EDTA. EDTA did not increase the storage life of the fatty fillets.