Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta)

• Main Authors: Chong , Cheong Yew, Abu Bakar, Fatimah, Abdul Rahman, Russly, Bakar, Jamilah, V., Selvi, S., Maryam
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/30500/1/30500.pdf; http://psasir.upm.edu.my/id/eprint/30500/7/Effects%20of%20different%20levels%20of%20CO2%20on%20biochemical%20changes%20and%20relationships%20among%20different%20quality%20indices%20in%20Indian%20mackerel.pdf; http://psasir.upm.edu.my/id/eprint/30500/; http://www.ifrj.upm.edu.my/volume-20-2013.html

The profile of total volatile base nitrogen (TVBN), pH, biogenic amines were studied in Indian mackerel packed under different levels of CO2 . Gutted and beheaded Indian mackerel was stored in air, vacuum packaging (VP), 30% CO2 /65% N2 /5% O2 (M30C), 60% CO2 /35%N2 /5%O2 (M60C), 80% CO...