Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature

• Published in: Journal of Food Science
• Main Authors: LEE, C. M., TOLEDO, R. T.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1984
• Subjects: Ice Shelf
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12411.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1984.tb12411.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12411.x/fullpdf

ABSTRACT The shelf life and quality of mullet ( Mugil spp.) caught off the Southeast Atlantic coast were evaluated during storage at subzero temperature (‐2°C) either unpackaged or vacuum packed in iolon film. Subzero temperature was maintained by storing fish in either 2% NaCl‐ or 7% propylene glycol‐ice. Shelf life of fish stored in ‐2°C ice was 10 days, compared to 7 days for the fish stored in 0°C ice. Extension of shelf life was attributed to delayed microbial growth and slow biochemical changes. Structural changes due to ice crystals at subzero temperature storage appeared to be minor compared to those which occurred during freezing at ‐20°C as revealed by microscopic examination. The minor structural changes along with insignificant biochemical changes resulted in products having acceptable eating quality for 10 days.