Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 degrees C

The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified atmos...

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Veröffentlicht in:	Journal of food protection 1998-09, Vol.61 (9), p.1129-1136
Hauptverfasser:	Guldager, H.S, Boknaes, N, Osterberg, C, Nielsen, J, Dalgaard, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines Animals Carbon Dioxide - pharmacology cod (fish) Colony Count, Microbial controlled atmosphere storage Culture Media Dimethylamines - metabolism Fishes - microbiology Food Handling food safety food spoilage Freezing frozen storage Methylamines - metabolism Multivariate Analysis muscle tissues Nitrogen - pharmacology Odorants Photobacterium - growth & development Photobacterium - isolation & purification Photobacterium - metabolism Seafood - microbiology shelf life Taste thawing
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