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

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. Sh...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: LEE, C. M., TOLEDO, R. T.
Format: Text
Language:unknown
Published: DigitalCommons@URI 1984
Subjects:
Ice Shelf
Online Access:https://digitalcommons.uri.edu/favs_facpubs/270
https://doi.org/10.1111/j.1365-2621.1984.tb12411.x
id ftunivrhodeislan:oai:digitalcommons.uri.edu:favs_facpubs-1271
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spelling ftunivrhodeislan:oai:digitalcommons.uri.edu:favs_facpubs-1271 2023-07-30T04:04:15+02:00 Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature LEE, C. M. TOLEDO, R. T. 1984-01-01T08:00:00Z https://digitalcommons.uri.edu/favs_facpubs/270 https://doi.org/10.1111/j.1365-2621.1984.tb12411.x unknown DigitalCommons@URI https://digitalcommons.uri.edu/favs_facpubs/270 doi:10.1111/j.1365-2621.1984.tb12411.x https://doi.org/10.1111/j.1365-2621.1984.tb12411.x Fisheries, Animal and Veterinary Sciences Faculty Publications text 1984 ftunivrhodeislan https://doi.org/10.1111/j.1365-2621.1984.tb12411.x 2023-07-17T18:50:15Z 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. Copyright © 1984, Wiley Blackwell. All rights reserved Text Ice Shelf University of Rhode Island: DigitalCommons@URI Journal of Food Science 49 2 317 322
institution Open Polar
collection University of Rhode Island: DigitalCommons@URI
op_collection_id ftunivrhodeislan
language unknown
description 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. Copyright © 1984, Wiley Blackwell. All rights reserved
format Text
author LEE, C. M.
TOLEDO, R. T.
spellingShingle LEE, C. M.
TOLEDO, R. T.
Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
author_facet LEE, C. M.
TOLEDO, R. T.
author_sort LEE, C. M.
title Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
title_short Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
title_full Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
title_fullStr Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
title_full_unstemmed Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
title_sort comparison of shelf life and quality of mullet stored at zero and subzero temperature
publisher DigitalCommons@URI
publishDate 1984
url https://digitalcommons.uri.edu/favs_facpubs/270
https://doi.org/10.1111/j.1365-2621.1984.tb12411.x
genre Ice Shelf
genre_facet Ice Shelf
op_source Fisheries, Animal and Veterinary Sciences Faculty Publications
op_relation https://digitalcommons.uri.edu/favs_facpubs/270
doi:10.1111/j.1365-2621.1984.tb12411.x
https://doi.org/10.1111/j.1365-2621.1984.tb12411.x
op_doi https://doi.org/10.1111/j.1365-2621.1984.tb12411.x
container_title Journal of Food Science
container_volume 49
container_issue 2
container_start_page 317
op_container_end_page 322
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