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

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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.



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