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Effects of Elevated CO 2 Atmosphere on Storage of Freshwater Crayfish ( Pacifastacus leniusculus )
Author(s) -
WANG MARY Y.,
BROWN W. DUANE
Publication year - 1983
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.1365-2621.1983.tb14813.x
Subject(s) - crayfish , trimethylamine , odor , flavor , chemistry , modified atmosphere , carbon dioxide , food science , zoology , environmental chemistry , biology , fishery , shelf life , biochemistry , organic chemistry
The effects of elevated CO 2 levels on the keeping quality of cooked, freshwater crayfish was investigated. Experiments were conducted using an enriched atmosphere of 80% CO 2 :20% air compared to air storage at 4°C. Chemical and microbial changes were correlated with sensory panel evaluations of flavor, odor and texture. After 28 days of storage, the concentrations of ammonia and trimethylamine and total plate counts were lower in crayfish stored under carbon dioxide as compared to samples stored in air. The sensory panel found no significant difference between the odors of the samples stored in CO 2 atmosphere for 21 days and fresh cooked crayfish, whereas samples stored in air were found to have significantly more fishy flavor and odor after 14 days of storage.