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Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets
Author(s) -
POST LAURIE S.,
LEE DEBORAH A.,
SOLBERG MYRON,
FURGANG DAVID,
SPECCHIO JOHN,
GRAHAM CHARLES
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.tb12996.x
Subject(s) - whiting , food science , modified atmosphere , chemistry , flounder , toxin , fish <actinopterygii> , vacuum packing , fishery , shelf life , biochemistry , biology
Toxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N 2 or CO 2 during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO 2 and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.