Tidsskrift: Lebensmittel-Wissenschaft + Technologie, vol. 40, p. 430–438, 2007
Utgiver: Academic Press
Open Access: none
The optimal initial gas composition to maintain quality of modified atmosphere (MA) packaged pre-rigor filleted farmed Atlantic cod (Gadus morhua) at 0 degrees C was determined through sensory evaluation of raw odour and chemical, physical, and microbiological analyses. Cod packaged under gas to product ratio of 2:1 and gas mixtures according to a simplex centroid mixture design spanning the whole area from 0 to 100 ml/100 ml and in between mixes of all the three major packaging gases, CO2, O-2 and N-2 were analysed after 7, 10 and 14 days of storage. Aerobic and psychrotrophic plate count decreased and formation of exudates increased with increasing CO, concentration. HS-producing bacteria were not present or not able to grow under the different gas mixtures. Odour scores and trimethylamine oxide content decreased and the formation of trimethylamine increased in the fish with decreasing CO2 and O-2 levels. The weighted optimum gas mixture for MA packaging of farmed cod was determined to be 63 ml/100 ml 0, and 37 ml/100 ml CO2. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.