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Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast Fillets

✍ Scribed by Bjørn T. Rotabakk; Sveinung Birkeland; Willy K. Jeksrud; Morten Sivertsvik

Book ID
108826590
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
883 KB
Volume
71
Category
Article
ISSN
0022-1147

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Shelf-life of hake slices (Merluccius merluccius) stored in the ice state (2 1°C) under modified atmosphere packaging (MAP) conditions was determined by measurements of pH, total volatile bases (TVB) and trimethylamine (TMA) content, mesophilic and psychrophilic bacterial counts, malonaldehyde conte