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 language | English |
|---|---|
| Pages (from-to) | 205-218 |
| Journal | Packaging Technology and Science |
| Volume | 8 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 1995 |
| MoE publication type | A1 Journal article-refereed |