Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets

LAURIE S. POST; DEBORAH A. LEE; MYRON SOLBERG; DAVID FURGANG; JOHN SPECCHIO; CHARLES GRAHAM

doi:10.1111/j.1365-2621.1985.tb12996.x

Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets

LAURIE S. POST, DEBORAH A. LEE, MYRON SOLBERG, DAVID FURGANG, JOHN SPECCHIO, CHARLES GRAHAM

Nutrition and Food Studies

Research output: Contribution to journal › Article › peer-review

74 Scopus citations

Abstract

Toxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N₂ or CO₂ during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO₂ and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.

Original language	English
Pages (from-to)	990-996
Number of pages	7
Journal	Journal of Food Science
Volume	50
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1985.tb12996.x
State	Published - Jul 1985

Access to Document

10.1111/j.1365-2621.1985.tb12996.x

Cite this

@article{86ed4e2a84924b538a708f1c4a45f28f,

title = "Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets",

abstract = "Toxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N2 or CO2 during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO2 and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.",

author = "POST, \{LAURIE S.\} and LEE, \{DEBORAH A.\} and MYRON SOLBERG and DAVID FURGANG and JOHN SPECCHIO and CHARLES GRAHAM",

year = "1985",

month = jul,

doi = "10.1111/j.1365-2621.1985.tb12996.x",

language = "English",

volume = "50",

pages = "990--996",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "4",

}

TY - JOUR

T1 - Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets

AU - POST, LAURIE S.

AU - LEE, DEBORAH A.

AU - SOLBERG, MYRON

AU - FURGANG, DAVID

AU - SPECCHIO, JOHN

AU - GRAHAM, CHARLES

PY - 1985/7

Y1 - 1985/7

N2 - Toxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N2 or CO2 during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO2 and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.

AB - Toxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N2 or CO2 during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO2 and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.

UR - https://www.scopus.com/pages/publications/0021874749

U2 - 10.1111/j.1365-2621.1985.tb12996.x

DO - 10.1111/j.1365-2621.1985.tb12996.x

M3 - Article

AN - SCOPUS:0021874749

SN - 0022-1147

VL - 50

SP - 990

EP - 996

JO - Journal of Food Science

JF - Journal of Food Science

IS - 4

ER -

Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets

Abstract

Access to Document

Other files and links

Fingerprint

Cite this