Effect of various gas mixtures in keeping sensory properties of carp's (Cyprinus carpio) cuts | Uticaj različitih smeša gasova na očuvanje senzorskih svojstava odrezaka šarana (Cyprinus carpio)
2009
Babić, J., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Milijašević, M., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Baltić, M., Fakultet veterinarske medicine, Beograd (Serbia) | Spirić, A., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Lilić, S., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Jovanović, J., Institut za higijenu i tehnologiju mesa, Beograd (Srbija) | Đorđević, M., Institut za higijenu i tehnologiju mesa, Beograd (Srbija)
Market of fish and fish products is growing rapidly worldwide. One of the demands of consumer is that fish entering the retail chain is deboned and ready for fast cooking. Shelf-life of fresh chilled fish can be extended by packing in vacuum or in modified atmosphere (MAP). Modified atmosphere packing is achieved by removing all air from the packaging unit and filling with a single gas or mixture of gasses. Gaseous mixture with high carbon dioxide (CO2) and nitrogen (N2) concentrations were studied mostly by numerous researchers in the field of fish packing in the last decade. Modified atmosphere packing of fish is not present on Serbian market. The aim of this study was to investigate the effect of MAP on selected sensory properties of cuts of carp (skin color, color of meat on the surface and cuts, odor and overall acceptability). Cuts of carp were packed in two gaseous mixtures (one containing 40% CO2 and 60% N2 and the other containing 100% CO2). Such packaged product was stored at 3 +/- 0.5 deg C. Sensorial properties of the cuts were evaluated at the beginning of the investigation and every third day during the experiment. The results showed that the samples packed in the atmosphere containing 40% of CO2 and 60% of N2 have not changed until 9th day, while the samples packed in the atmosphere containing 100% of CO2 have not changed until 15 day of storage. By using MAP, especially 100% of CO2 shelf-life of products can be significantly prolonged.
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