ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fillets of lean (cod) and fatty fish (herring and mackerel) were stored in a hypobaric chamber at −1.1, −0.55, and 0°C under a pressure of 10 mm Hg. The atmosphere was changed twice hourly, and had a relative humidity greater than 95%. The growth of bacteria in the filets was slowed, and a qualitative shift in the micro-flora occurred, compared with fillets held at 0°C on ice. The rate of development of rancidity in the fatty fillets was also decreased. Because of these changes, a 10-15% extension in keeping times of hypobarically stored fillets was observed at 0°C. The storage life of fillets at low pressure was further extended by the decrease of storage temperature and by treating the fillets with Na, H EDTA. EDTA did not increase the storage life of the fatty fillets.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07545.x
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