Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets
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.
MSU Digital Commons Citation
Post, Laurie S.; Lee, Deborah; Solberg, Myron; Furgang, David; Specchio, John; and Graham, Charles, "Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets" (1985). Department of Nutrition and Food Studies Scholarship and Creative Works. 38.