Effect of the gas/product ratio and CO2 concentration on the shelf-life of MA packed fish

Kati Randell (Corresponding Author), Raija Ahvenainen, Tapani Hattula

Research output: Contribution to journalArticleScientificpeer-review

27 Citations (Scopus)

Abstract

Rainbow trout and Baltic herring fillets were gas packed at two different gas/product ratios and two different CO2 concentrations. Two reference samples were used; one frozen and one vacuum packed. Changes in gas composition in the gas packages, microbial and sensory quality, K values and drip formation of the fillets were investigated during storage at 2°C. A gas/product ratio of 100 ml/100g gas package was as effective as a vacuum package in preserving the microbial quality of fish and a gas/product ratio of 40ml/100g gas package was as effective as a vacuum package in preserving the sensory quality of fish.
Original languageEnglish
Pages (from-to)205-218
JournalPackaging Technology and Science
Volume8
Issue number4
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

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