Premium
Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO 2 ‐O 2 Modified Atmosphere and Potassium Sorbate Ice at 1°C
Author(s) -
FEY M. S.,
REGENSTEIN J. M.
Publication year - 1982
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.1365-2621.1982.tb07619.x
Subject(s) - potassium sorbate , chemistry , shelf life , potassium , hake , modified atmosphere , oxygen , carbon dioxide , food science , fish <actinopterygii> , environmental chemistry , fishery , organic chemistry , biology , sugar
The ability to safely extend the shelf‐life of fish would open up the possibility of shipping fresh wet fish by boat. Red hake and salmon can be successfully held for almost 1 month and still be sensorally acceptable. A 60% carbon dioxide:20% oxygen:20% nitrogen‐modified atmosphere with a 1% potassium sorbate ice was most satisfactory. CO 2 did not lower the pH of the fish. Low temperature (1°C) and presence of both oxygen and potassium sorbate served as protection against botulism development. The presence of oxygen, even with salmon, did not lead to rancidity (TBA) problems. The Torrymeter can be used to monitor red hake quality. Work incorporating potassium sorbate dips before modified atmosphere storage with or without potassium sorbate ice is needed.