Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.

@article{Wang2008CombinedAO,
  title={Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.},
  author={Tao T. Wang and K Sigridur Sveinsdottir and Hannes Magn{\'u}sson and Emil{\'i}a Martinsd{\'o}ttir},
  journal={Journal of food science},
  year={2008},
  volume={73 1},
  pages={S11-9}
}
Development of new technologies and preservation methods to offer conveniently packed fish with sufficient keeping quality is important to meet increasing demand for value-added fresh fish products on the market. The aim of this study was to investigate the effect of combined application of modified atmosphere packaging (MAP) and superchilled storage on the shelf life of fresh cod loins. Fresh cod loins were packed in polystyrene boxes and in MA (CO(2)/N(2)/O(2): 50%/45%/5%) on day 3 postcatch… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 16 extracted citations

Superchilling of muscle foods: Potential alternative for chilling and freezing.

Critical reviews in food science and nutrition • 2017
View 3 Excerpts
Highly Influenced

References

Publications referenced by this paper.
Showing 1-10 of 135 references

Methods to evaluate fish freshness in research and industry

G Ólafsdóttir, E Martinsdóttir, +7 authors H Nilsen
Trends in Food Science and Technology • 1997
View 6 Excerpts
Highly Influenced

Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo slar) fillets

M Sivertsvik, Jt Rosnes, Gh Kleiberg
Journal of Food Science • 2003
View 4 Excerpts
Highly Influenced

Quality management of stored fish

E Martinsdóttir
Safety and quality issues in fish processing • 2002
View 4 Excerpts
Highly Influenced

Quality of Atlantic mackerel (Scomber scombrus L.) fillets during modified atmosphere storage

L C Hong, E L Leblanc, Z J Hawrysh, R T Hardin
Journal of Food Science • 1996
View 17 Excerpts
Highly Influenced

Qualitative and quantitative characterization of spoilage bacteria from packed fish.

International journal of food microbiology • 1995
View 19 Excerpts
Highly Influenced

Quality and quality changes in fresh fish

H H Huss
Quality and quality changes in fresh fish • 1995
View 9 Excerpts
Highly Influenced

The effect of anaerobic conditions and carbon dioxide Quality and Quality Changes in Fresh Fish

P Dalgaard
The effect of anaerobic conditions and carbon dioxide Quality and Quality Changes in Fresh Fish • 1995
View 19 Excerpts
Highly Influenced

A review of modified atmosphere packaging of fish and fishery products— significance of microbial growth, activities and safety

M Sivertsvik, W K Jeksrud, M J T Rosnes
International Journal of Food Science and Technology • 2002
View 4 Excerpts
Highly Influenced

MAP fish and crustaceans—sensory enhancement

N Church
Food Science and Technology Today • 1998
View 6 Excerpts
Highly Influenced

Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging

N Penney, R G Bell, T L Cummings
International Journal of Food Science and Technology • 1994
View 2 Excerpts
Highly Influenced

Similar Papers

Loading similar papers…