Black Drum (Pogonias cromis) Shelf Life Comparing Three Packaging Technologies

Document Type

Article

Publication Date

10-20-2020

Abstract

The shelf life of black drum was compared using three different packaging technologies: aerobic (AP), vacuum (VP), and modified atmosphere packaging (MAP). Tests included total volatile basic nitrogen (TVB-N), thiobarbituric-acid-reactive-substances (TBARS), pH, color, texture, aerobic plate count, Enterobacteriaceae, yeast, and mold over 20 days. MAP samples had lower microbial growth and less pH change than VP and AP samples. Color and texture of fillets did not vary significantly between sample groups. An increase in hardness was observed in all the treatments. This study demonstrated that MAP is most effective in extending the shelf life of black drum fillets.

Publication Source (Journal or Book title)

Journal of Aquatic Food Product Technology

First Page

925

Last Page

934

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