Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage

Different packaging conditions of salt-cured cod fillets were studied during 2-years chilled storage. Yield and quality of salt-cured Atlantic cod fillets packed in sealed polystyrene boxes or in traditional cardboard boxes were compared. After 4 months, yield decreased by approximately 10% and decr...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2010-07, Vol.19 (3-4), p.149-161
Main Authors: Aas, Grete Hansen, Skjerdal, Olaug Taran, Stoknes, Iren, Bjørkevoll, Ingebrigt
Format: Article
Language:English
Subjects:
Cod
Food packaging
Food processing industry
Food quality
Lipids
Oxidation
packaging methods
product quality
salt-cured cod
storage stability
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Summary:Different packaging conditions of salt-cured cod fillets were studied during 2-years chilled storage. Yield and quality of salt-cured Atlantic cod fillets packed in sealed polystyrene boxes or in traditional cardboard boxes were compared. After 4 months, yield decreased by approximately 10% and decreased further when packed in cardboard boxes. Lipid oxidation was low after 12 months, and no microbiological spoilage was registered. The total amount of bacteria in the fish reduced with storage time, independent of packaging. The reddish color of halophilic bacteria was detected after 7-8 weeks at 18°C, but not if packed with MAP.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2010.501951