EFFECTS OF FILM OVERWRAPPING, VACUUM PACKAGING AND VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS AND CHEMICAL-CHANGES OF ICED CHANNEL CATFISH

被引：8

作者：

HUANG, YW

KOEHLER, PE

EITENMILLER, RR

LILLARD, DA

机构：

[1] Department of Food Science and Technology, University of Georgia, Athens, Georgia

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1992年 / 16卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1992.tb00202.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overwrapping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum-packaged fish had significantly lower (p < 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum-packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.

引用

页码：205 / 213

页数：9

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