Journal article
Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4o C
Journal of Food Science, Vol.50(6), pp.1580-1584
1985
Abstract
Combinations of potassium sorbate and polyphosphate, in conjunction with vacuum or modified atmosphere packaging, were assessed for their preservative effects on morwong fillets (pH 6.75) stored at 4°C. Vacuum packaged and/or frozen fillets were used as comparisons for microbiological and taste panel analysis. A combination of potassium sorbate, polyphosphate and 100% CO2 was the most effective packaging regime. Potassium sorbate on vacuum packaged fish was more effective than a 100% CO2 atmosphere alone. Polyphosphate had no apparent additional effect on fillets stored under vacuum with or without potassium sorbate.
Details
- Title
- Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4o C
- Authors
- J A Statham (Author) - CSIRO, Division of Food ResearchH A Bremner (Author) - CSIRO, Division of Food ResearchA R Quarmby (Author) - CSIRO, Division of Food Research
- Publication details
- Journal of Food Science, Vol.50(6), pp.1580-1584
- Publisher
- Wiley-Blackwell Publishing Inc.
- Date published
- 1985
- DOI
- 10.1111/j.1365-2621.1985.tb10538.x
- ISSN
- 0022-1147
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450223602621
- Output Type
- Journal article
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