Effect MAP en vacuümverpakken op kwaliteit forel en karper
Researchers at the Institute of Meat Hygiene and Technology in Serbia examined the influence of packaging in modified atmosphere (MAP) and vacuum on the total volatile basic nitrogen (TVB-N) content in muscle of rainbow trout and common carp. They also aimed to determine the most suitable gas mixtures for packing of these freshwater species. Trout and carp cuts were packaged in modified atmosphere with different gas ratios: 90%CO2+10%N2 (MAP 1) and 60%CO2+40%N2 (MAP 2) or vacuum packaged.
Based on the obtained results, it can be concluded that MAP 1 (90%CO2+10%N2) was the most suitable packaging for the fish cuts. An article about the research is published in MEATCON2017.
Klik hier voor het artikel (292 kB).
Klik hier voor meer informatie over de NVC Cursus Food Packaging.
Klik hier voor meer informatie over de Live Online NVC E-Course Food Packaging.
Dit bericht is ook opgenomen in ons maandelijkse nieuwsoverzicht, de NVC Members-only Update. Heeft u vragen, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411.