Modified Atmosphere Storage of Rockfish Flllets

• Published in: Journal of Food Science
• Main Authors: PARKIN, KIRK L., WELLS, MARY JO, BROWN, W. DUANE
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1982
• Subjects: Food Science; Carbonic acid
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11054.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1982.tb11054.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11054.x/fullpdf

ABSTRACT A modified atmosphere (MA) of 80% CO 2 and 20% air was effective in extending shelf life of fresh rockfish fillets. Aerobic plate counts and trimethylamine levels were significantly lower (P < 0.1%) for the fillets held in MA compared to those held in air. A decline in surface pH was observed on fillets stored in MA, presumably due to the absorption of CO 2 and its hydration to carbonic acid. Oxidation‐reduction potentials suggested a more aerobic environment on fillets stored in MA. There were no significant differences in weight loss between control and MA samples. Sensory evaluations indicated that fillets held under MA were of good quality for at least 13 days of storage.