| Autor: |
M. Lannelongue, M. O. Hanna, Gunnar Finne, Ranzell Nickelson, Carl Vanderzant |
| Rok vydání: |
1982 |
| Předmět: |
|
| Zdroj: |
Journal of Food Protection. 45:1197-1204 |
| ISSN: |
0362-028X |
| DOI: |
10.4315/0362-028x-45.13.1197 |
| Popis: |
Swordfish ( Xiphias gladius ) steaks were held in retail packages containing 100% CO2 and in mixtures of 40% and 70% CO2 in combination with either oxygen or nitrogen. Controls were stored in air. Samples were removed for chemical and microbiological analyses after 2-22 d of storage at 3.5°C. The inhibitory effect of CO2 on psychrotrophic, aerobic gram-negative spoilage bacteria was proportional to the CO2 tension in the packages. Maximum inhibition of growth was achieved with 100% CO2. Except for steaks stored in 40% CO2:60% O2 heterofermentative Lactobacillus spp. became a dominant part of the microflora of steaks stored in CO2-enriched atmospheres. Pseudomonas spp. continued to be a major part of the microflora of steaks stored in 40% CO2:60% O2. During the first 2 d of storage, there was a decrease in the surface pH of the swordfish steaks proportional to the CO2 tension in the packages. Swordfish steaks stored in CO2-enriched atmospheres had lower total volatile nitrogen (TVN), trimethylamine (TMA) and total volatile acid (TVA) values than steaks stored in air. Oxidative rancidity was not a flavor problem of fish in any of the atmospheres after 20 d of refrigerated storage. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
