CO2 Technologies conducted a study with Iowa State University which
analyzed the qualities of tray pack tilapia. The results were as
follows:
- pH of fish stored with CO2 pads was higher than fish packed without CO2 pads.
Low pH can lead to greater protein insolubility, more opaque muscle
appearance, greater free and cooking drip, more nitrogen in the drip,
and a tougher, drier cooked product.
- Firmness of fish stored with CO2 pads was greater than the control fillets. Increase
in firmness is attributed to pH increase, resulting in an increase in
water-holding capacity and/or a decrease in enzyme activity, whether
within the muscle or
- Tilapia packed with CO2 pads showed less growth of psychotropic and mesophilic bacteria than the control.
- Storage of tilapia with CO2 pads resulted in a higher pH, darker and less yellow color, and more red color at days 3 and 4.
Study conducted by Department of Food Science and Human Nutrition, Iowa State University, Sept. 30, 2004
