TY - JOUR
AU - Ogawa, Shinji
AB - Gas‐exchange packaging was applied to preserve freshness of rainbow trout fillets. The fillets were packaged in pouches of coextruded laminate (ethylene vinyl acetate/ polyvinylidene chloride‐polyolefin) with a carbon dioxide‐nitrogen gas mixture (N2 : CO2 = 6 : 4). Other fillets were wrapped with polyvinyl chloride film as a reference group. Changes in sensory score of colour and flavour, K‐value and bacterial counts of the fillets were investigated during storage at 5°C. After 2 days the fillets wrapped with polyvinyl chloride film lost their gloss. In addition, an amine‐like odour was detected after 3 days. The gas‐packaged fillets, however, showed little change in colour, flavour and bacterial counts, and retained their fresh appearance for 3 days.
TI - Preservation of freshness of rainbow trout fillets packaged with carbon dioxide‐nitrogen gas mixture (studies on gas‐exchange packaging of fresh fish, part 2)
JF - Packaging Technology and Science
DO - 10.1002/pts.2770050210
DA - 1992-03-01
UR - https://www.deepdyve.com/lp/wiley/preservation-of-freshness-of-rainbow-trout-fillets-packaged-with-MTjQgQMXGq
SP - 109
EP - 113
VL - 5
IS - 2
DP - DeepDyve
ER -