Preservation of freshness of rainbow trout fillets packaged with carbon dioxide‐nitrogen gas mixture (studies on gas‐exchange packaging of fresh fish, part 2)

摘要

AbstractGas‐exchange packaging was applied to preserve freshness of rainbow trout fillets. The fillets were packaged in pouches of coextruded laminate (ethylene vinyl acetate/ polyvinylidene chloride‐polyolefin) with a carbon dioxide‐nitrogen gas mixture (N2: CO2= 6 : 4). Other fillets were wrapped with polyvinyl chloride film as a reference group. Changes in sensory score of colour and flavour,K‐valueand bacterial counts of the fillets were investigated during storage at 5°C.After 2 days the fillets wrapped with polyvinyl chloride film lost their gloss. In addition, an amine‐like odour was detected after 3 days. The gas‐packaged fillets, however, showed little change in colour, flavour and bacterial counts, and retained their fresh appearanc