Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

Ozogul, F. and Taylor, K. D. A. and Quantick, P. and Ozogul, Y. (2000) Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chemistry, 71 (2). pp. 267-273. ISSN 0308-8146

Full content URL: http://dx.doi.org/10.1016/S0308-8146(00)00169-2

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Item Type:Article
Item Status:Live Archive

Abstract

The effects of modified atmosphere and vacuum packing on K values, microbial and sensory changes in herring (2 days in ice post capture) when stored at 2±2°C are investigated for up to 16 days. Although chemical and microbiological analyses indicated that CO2 and vacuum packing prolonged the shelf life of herring, compared with storage in ice, sensory analysis showed that the extension of shelf life was only with MAP (10 days) and VP (8 days). It was also found that 60% CO2 treatments showed lower K values compared to those observed for aerobically held fish. The results showed significant (P<0.05) differences between ice and MAP storage conditions. In addition, CO2 decreased the formation of Hx compared to aerobically and vacuum-held samples.

Keywords:food packaging
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:9527
Deposited On:19 May 2013 11:51

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