Hypobaric Storage of Atlantic Herring and Cod

Abstract

Eviscerated Atlantic herring and cod were held at 2–4°C in air at 1atm. and at 0.018–0.026atm. in a hypobaric chamber. Fish held at low pressure retained a highly acceptable odor and appearance for approximately 3 days longer than those stored in air and retained borderline acceptability for approximately 8 days longer than those held in conventional refrigeration. Data presented relates the beneficial effect of hypobaric storage over conventional refrigeration to suppression of lipid oxidation, retardation of log phase growth of bacteria and a reduction in the total bacterial numbers achieved after log phase growth. Hypobaric storage of intact herring resulted in a decrease in storage life because of the increased incidence of bellyburn caused by endogenous proteolytic enzymes.