Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets

• Published in: Journal of Food Science
• Main Authors: DANIELS, J. A., KRISHNAMURTHI, R., RIZVI, S. S. H.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1986
• Subjects: Carbonic acid; Gadus morhua
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11201.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1986.tb11201.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11201.x/fullpdf

ABSTRACT Carbonic acid and semi‐permeable packaging materials were investigated for their effect on shelflife of fresh fish. Cod fillets ( Gadus morhua ) were dipped in carbonic acid and then stored packaged and unpackaged at 2°C. Samples were evaluated for weight loss, surface pH, texture changes, surface microbial growth, headspace gas composition, and sensory characteristics of cooked flavor, odor, and appearance. Carbonic acid was capable of extending shelflife between 7 and 21 days; however, only at a quality level judged as fair to marginal by sensory evaluations. Low permeability packaging slowed bacterial growth and extended shelflife, but retained off‐odors and established low oxygen conditions which may present a risk from the growth of pathogenic organisms.