Storage life of prepacked wet fish at 0°C:II. Trout and herring

Abstract
Summary: The storage life in wet ice of gutted, prepacked trout and herring greatly depends on the access of atmospheric air to the fish surfaces during storage.Easy access of air as obtained by non‐tight packing in polyethylene pouches leads to early fat oxidation and rancidity, which limit the storage life to about 1 week. A considerable delay of fat oxidation and a storage life of about 2 weeks are obtained, however, by evacuating the polyethylene pouches. Both rancidity and microbiological spoilage are involved in the ultimate deterioration of trout and herring vacuum‐packed in polyethylene pouches.Vacuum‐packing in air‐tight films excludes fat oxidation and gives periods of storage life of 2–3 weeks. Trout and herring packed in this way mainly deteriorate because of microbiological spoilage.

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