Hypobaric Storage of Atlantic Cod Fillets (Gadus morhua)

Abstract

Fillets were produced from strictly fresh Atlantic cod (Gadus morhua) stored on ice for 0, 3, or 6 days. Subsequent storage was in 10 lb plastic trays under hypobaric conditions (20mm, 10mm, or 6.2mm Hg) at 1–2°C. Fish were sampled every three days for total aerobic and anaerobic plate counts, trimethylamine (TMA) content, moisture, raw quality assessment, and taste panel analysis. Results from laboratory and physical analyses indicated that hypobaric storage at the pressures used in this study did not significantly extend the shelf life of cod fillets.