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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Fish
Gases
Vacuum
Chemical analysis

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Randell, Kati ; Ahvenainen, Raija ; Hattula, Tapani. / Effect of the gas/product ratio and CO2 concentration on the shelf-life of MA packed fish. In: Packaging Technology and Science. 1995 ; Vol. 8, No. 4. pp. 205-218.
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Effect of the gas/product ratio and CO2 concentration on the shelf-life of MA packed fish. / Randell, Kati (Corresponding Author); Ahvenainen, Raija; Hattula, Tapani.

In: Packaging Technology and Science, Vol. 8, No. 4, 1995, p. 205-218.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of the gas/product ratio and CO2 concentration on the shelf-life of MA packed fish

AU - Randell, Kati

AU - Ahvenainen, Raija

AU - Hattula, Tapani

N1 - Project code: BEL4267

PY - 1995

Y1 - 1995

N2 - 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.

AB - 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.

U2 - 10.1002/pts.2770080404

DO - 10.1002/pts.2770080404

M3 - Article

VL - 8

SP - 205

EP - 218

JO - Packaging Technology and Science

JF - Packaging Technology and Science

SN - 0894-3214

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