Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage |
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| Authors: | Grete Hansen Aas Olaug Taran Skjerdal Iren Stoknes Ingebrigt Bjørkevoll |
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| Institution: | 1. M?reforsking Marin , ?lesund, Norway grete@mfaa.no;3. National Veterinary Institute , Oslo, Norway;4. Nofima Marin (previously Fiskeriforskning) Troms? , Norway;5. Epax , ?lesund, Norway;6. M?reforsking Marin , ?lesund, Norway;7. M?reforsking Marin , ?lesund, Norway |
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| Abstract: | 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. |
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| Keywords: | salt-cured cod packaging methods storage stability product quality |
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