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The effect of microbiological decontamination on the storage stability of fresh fish was investigated, using chlorine pretreatment in combination with various packaging techniques as a means of delaying microbial growth. A 3½ min dip in a 1000 μ/ml free chlorine solution, in combination with either a vacuum pack or polyethylene bag with 10% v/w tap water, yielded a 12‐day extension of fresh fish quality. Hypoxanthine accumulation was considerably delayed and TBA numbers were significantly lowered.
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KOSAK et al. (1981) studied this question.
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