Abstract
The deterioration of prepacked cod fillets in relation to the oxygen permeability of the polyethylene film was studied bacteriologically and chemically. Spoilage at 0° is not related directly to oxygen permeability (OP). The deterioration curve at higher storage temperatures (3 and 6°) is of the same form as the curve at 0°. Moreover, from the curve it can be deduced that a film with c. 3600 ml/m2/24 h OP gives the best results. A maximum spoilage is observed with an OP c. 1800 ml/m2/24 h. Identical results were obtained with other films. The formation of formalin bound volatile nitrogen compounds is inhibited in prepacked fish whereas the trimethylamine content increases.
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