Preservation of freshness of rainbow trout fillets packaged with carbon dioxide-nitrogen gas mixture (studies on gas-exchange packaging of fresh fish, part 2)

Autor:	Matsuo Yasuda, Hisako Nakano, Mikio Tanaka, Hajime Nishino, Tokiko Chiba, Shinji Ogawa, Michio Yokoyama
Rok vydání:	1992
Předmět:	Materials science Aerobic bacteria Mechanical Engineering Flavour CARBON DIOXIDE/NITROGEN Ethylene-vinyl acetate General Chemistry chemistry.chemical_compound Polyvinyl chloride chemistry Fresh fish Organic chemistry General Materials Science Rainbow trout Food science Polyvinylidene chloride
Zdroj:	Packaging Technology and Science. 5:109-113
ISSN:	1099-1522 0894-3214
DOI:	10.1002/pts.2770050210
Popis:	Gas-exchange packaging was applied to preserve freshness of rainbow trout fillets. The fillets were packaged in pouches of coextruded laminate (ethylene vinyl acetate/ polyvinylidene chloride-polyolefin) with a carbon dioxide-nitrogen gas mixture (N2 : CO2 = 6 : 4). Other fillets were wrapped with polyvinyl chloride film as a reference group. Changes in sensory score of colour and flavour, K-value and bacterial counts of the fillets were investigated during storage at 5°C. After 2 days the fillets wrapped with polyvinyl chloride film lost their gloss. In addition, an amine-like odour was detected after 3 days. The gas-packaged fillets, however, showed little change in colour, flavour and bacterial counts, and retained their fresh appearance for 3 days.
Databáze:	OpenAIRE
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