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Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets
Author(s) -
DANIELS J. A.,
KRISHNAMURTHI R.,
RIZVI S. S. H.
Publication year - 1986
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.1365-2621.1986.tb11201.x
Subject(s) - food science , flavor , odor , chemistry , bacterial growth , fish fillet , fish <actinopterygii> , bacteria , fishery , biology , organic chemistry , genetics
Carbonic acid and semi‐permeable packaging materials were investigated for their effect on shelflife of fresh fish. Cod fillets ( Gadus morhua ) were dipped in carbonic acid and then stored packaged and unpackaged at 2°C. Samples were evaluated for weight loss, surface pH, texture changes, surface microbial growth, headspace gas composition, and sensory characteristics of cooked flavor, odor, and appearance. Carbonic acid was capable of extending shelflife between 7 and 21 days; however, only at a quality level judged as fair to marginal by sensory evaluations. Low permeability packaging slowed bacterial growth and extended shelflife, but retained off‐odors and established low oxygen conditions which may present a risk from the growth of pathogenic organisms.