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Aerobic Counts, Color and Adenine Nucleotide Changes in CO 2 Packed Refrigerated Striped Bass Strips
Author(s) -
HANDUMRONGKUL C.,
SILVA J.L.
Publication year - 1994
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.1365-2621.1994.tb06899.x
Subject(s) - inosine , hypoxanthine , bass (fish) , chemistry , flesh , distilled water , fish <actinopterygii> , shrimp , food science , chlorine , fishery , zoology , biology , biochemistry , chromatography , organic chemistry , enzyme
Hybrid striped bass (HSB) strips were dipped in chlorine or distilled water and packaged in 60% CO 2 , 6% O 2 , and 34% N 2 (MAP) or in AIR. APC reached 10 8 CFU/g after 4 days for AIR and 10 days for MAP fish. Sensory panelists detected a whiter color flesh in fish treated with chlorine. Hypoxanthine increased while IMP decreased and ADP and ATP did not change throughout. If inosine was excluded in the predictor, a modified K value (K*) could be applicable as a freshness indicator of freshwater HSB but storage environment should be specified. K* values correlated highly with APC for AIR (R 2 = 0.84) and MAP packs (R 2 = 0.85).