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Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4 o C
Author(s) -
STATHAM JO A.,
BREMNER H. ALLAN,
QUARMBY ANTHONY R.
Publication year - 1985
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.1365-2621.1985.tb10538.x
Subject(s) - potassium sorbate , polyphosphate , chemistry , preservative , potassium , food science , modified atmosphere , potassium permanganate , taste , vacuum packing , carbon dioxide , shelf life , inorganic chemistry , organic chemistry , phosphate , sugar
Combinations of potassium sorbate and polyphosphate, in conjunction with vacuum or modified atmosphere packaging, were assessed for their preservative effects on morwong fillets (pH 6.75) stored at 4°C. Vacuum packaged and/or frozen fillets were used as comparisons for microbiological and taste panel analysis. A combination of potassium sorbate, polyphosphate and 100% CO 2 was the most effective packaging regime. Potassium sorbate on vacuum packaged fish was more effective than a 100% CO 2 atmosphere alone. Polyphosphate had no apparent additional effect on fillets stored under vacuum with or without potassium sorbate.