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Effects of Mircobiological Decontamination on the Storage Stability of Fresh Fish
Author(s) -
KOSAK P. H.,
TOLEDO R. T.
Publication year - 1981
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.1365-2621.1981.tb02980.x
Subject(s) - human decontamination , fish <actinopterygii> , chlorine , chemistry , food science , tap water , vacuum packing , polyethylene , hypoxanthine , fishery , biology , environmental science , waste management , biochemistry , environmental engineering , organic chemistry , engineering , enzyme
The effect of microbiological decontamination on the storage stability of fresh fish was investigated, using chlorine pretreatment in combination with various packaging techniques as a means of delaying microbial growth. A 3½ min dip in a 1000 μ/ml free chlorine solution, in combination with either a vacuum pack or polyethylene bag with 10% v/w tap water, yielded a 12‐day extension of fresh fish quality. Hypoxanthine accumulation was considerably delayed and TBA numbers were significantly lowered.