Abstract
AbstractChanges in the quality of abalone (Haliotis asinina Linnaeus) meat packaged under modified atmosphere (MA) of 40% CO2/30% O2/30% N2, vacuum and atmospheric air in polyvinylidene chloride (PVDC)/nylon/oriented polypropylene (OPP) pouches, and stored at 2 ± 1°C were investigated. Biochemical indices, such as pH, total volatile basic nitrogen (TVB‐N), and trimethylamine (TMA) and sensory evaluation, as well as total plate counts of packaged abalone meat were determined periodically. TMA was not affected by the packaging conditions, and remained low during storage periods. A decrease in pH of the MA packaged abalones during the storage reflected the apparent absorption of CO2. The content of TVB‐N slowly increased in the MA packaged abalone, whereas those stored in atmospheric air markedly increased during the storage. The sensory quality of MA packaged abalones was shown to be acceptable up to 15 days, while atmospheric and vacuum‐packaged abalones were not acceptable after 3 days of storage. Copyright © 2007 John Wiley & Sons, Ltd.
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