Shelf-life studies on fresh sardine packaged with carbon dioxide-nitrogen gas mixture.
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- Fujii Tateo
- Tokyo University of Fisheries
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- Hirayama Masahiro
- Tokyo University of Fisheries
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- Okuzumi Masayo
- Tokyo University of Fisheries
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- Yasuda Matsuo
- Food Science Laboratories, Kureha Chemical Industry Co. Ltd.
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- Nishino Hajime
- Food Science Laboratories, Kureha Chemical Industry Co. Ltd.
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- Yokoyama Michio
- Food Science Laboratories, Kureha Chemical Industry Co. Ltd.
Bibliographic Information
- Other Title
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- 二酸化炭素・窒素混合ガス置換包装による生鮮マイワシのシェルフライト
- 二酸化炭素・窒素混合ガス置換包装による生鮮マイワシのシェルフライフ
- 2サンカ タンソ チッソ コンゴウ ガス チカン ホウソウ ニ ヨル セイセン
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Abstract
Changes in sensory evaluation, K-value, 2-thiobarbituric acid (TBA) value, trimethylamine (TMA), pH and viable bacterial numbers were examined for sardine Sardinops melanostictus packed under air, 20% CO2-80% N2 (v/v) or 80% CO2-20% N2 in plastic bags with low gaspermeability during 5°C-storage. Shelf-life was affected mainly by the appearance of rancid taste; samples packed under modified atmospheres had double the shelf-life of samples packed under air. The TBA number had high correlation with sensory analyses of the samples, while K-values showed no significant differences. The amounts of TMA decreased depending upon the enriched CO2, concentration. Growth of aerobic bacteria was inhibited in samples containing 80% CO2, although it was not significantly inhibited in samples containing 20% CO2, Anaerobic bacterial numbers were little affected by CO2.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 55 (11), 1971-1975, 1989
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206413688320
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- NII Article ID
- 130001544622
- 10004849972
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 3259845
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed