STABILITY OF LEAN AND FATTY FISH FILLETS IN HYPOBARIC STORAGE

Abstract

ABSTRACT Fillets of lean (cod) and fatty fish (herring and mackerel) were stored in a hypobaric chamber at −1.1, −0.55, and 0°C under a pressure of 10 mm Hg. The atmosphere was changed twice hourly, and had a relative humidity greater than 95%. The growth of bacteria in the filets was slowed, and a qualitative shift in the micro‐flora occurred, compared with fillets held at 0°C on ice. The rate of development of rancidity in the fatty fillets was also decreased. Because of these changes, a 10‐15% extension in keeping times of hypobarically stored fillets was observed at 0°C. The storage life of fillets at low pressure was further extended by the decrease of storage temperature and by treating the fillets with Na, H EDTA. EDTA did not increase the storage life of the fatty fillets.