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Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres
Author(s) -
REDDY N.R.,
SCHREIBER C.L.,
BUZARD K.S.,
SKINNER G.E.,
ARMSTRONG D.J.
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.tb06943.x
Subject(s) - shelf life , food science , modified atmosphere , tilapia , food spoilage , chemistry , fish <actinopterygii> , fishery , biology , genetics , bacteria
The effect of modified atmospheres (MAs) (75% CO 2 :25% N 2 ; 50% CO 2 : 50% N 2 ; and 25% CO 2 : 75% N 2 ) and 100% air on shelf life of fresh tilapia fillets packaged in high barrier film bags was evaluated at refrigeration temperature (4.0°). Fillets packaged in 100% air spoiled after 9 days, as indicated by sensory characteristics, and had increased surface pH, TMA content, K‐value and high microbial counts. When levels of CO 2 were increased from 25 to 75% in the package atmosphere, the shelf life of MA‐packaged tilapia fillets was extended 4–21 days more than that of fillets packaged under 100% air. Although fillets packaged under 75% CO 2 :25% N 2 were judged by sensory characteristics to be acceptable for more than 25 days, their K‐value was high (93.1%). K‐values were independent of spoilage and correlated only with length of storage of the MA‐packaged fillets.