ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The ability to safely extend the shelf-life of fish would open up the possibility of shipping fresh wet fish by boat. Red hake and salmon can be successfully held for almost 1 month and still be sensorally acceptable. A 60% carbon dioxide:20% oxygen:20% nitrogen-modified atmosphere with a 1% potassium sorbate ice was most satisfactory. CO2 did not lower the pH of the fish. Low temperature (1°C) and presence of both oxygen and potassium sorbate served as protection against botulism development. The presence of oxygen, even with salmon, did not lead to rancidity (TBA) problems. The Torrymeter can be used to monitor red hake quality. Work incorporating potassium sorbate dips before modified atmosphere storage with or without potassium sorbate ice is needed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07619.x
