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Jakobsen AN, Gabrielsen L, Johnsen EM, Rotabakk BT, Lerfall J. Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.). J Food Sci 2022; 87:2377-2390. [PMID: 35546451 PMCID: PMC9322570 DOI: 10.1111/1750-3841.16164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 03/29/2022] [Accepted: 04/01/2022] [Indexed: 11/28/2022]
Abstract
Abstract The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins. The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (pequilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste. Practical Application CO2 can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.
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Affiliation(s)
- Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Lisa Gabrielsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Elena Marie Johnsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
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Lerfall J, Shumilina E, Jakobsen AN. The significance of Shewanella sp. strain HSO12, Photobacterium phosphoreum strain HS254 and packaging gas composition in quality deterioration of fresh saithe fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112636] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hansen AÅ, Langsrud S, Berget I, Gaarder MØ, Moen B. High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae. Foods 2021; 10:foods10081754. [PMID: 34441531 PMCID: PMC8393966 DOI: 10.3390/foods10081754] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.
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Wright MH, Shalom J, Matthews B, Greene AC, Cock IE. Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage. Food Microbiol 2019; 78:114-122. [DOI: 10.1016/j.fm.2018.10.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/26/2018] [Accepted: 10/17/2018] [Indexed: 01/09/2023]
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Lerfall J, Bjørge Thomassen GM, Jakobsen AN. Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets. J FOOD QUALITY 2018. [DOI: 10.1155/2018/6194906] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO2/45% N2/5% O2). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H2S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H2S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.
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Murhekar S, Wright MH, Greene AC, Brownlie JC, Cock IE. Inhibition of Shewanella spp. growth by Syzygium australe and Syzygium luehmannii extracts: natural methods for the prevention of fish spoilage. Journal of Food Science and Technology 2017; 54:3314-3326. [PMID: 28974817 DOI: 10.1007/s13197-017-2782-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/30/2022]
Abstract
Syzygium australe and Syzygium luehmannii fruit and leaf were investigated for their ability to inhibit Shewanella spp. growth. Extracts of both Syzygium spp. displayed potent growth inhibitory properties against all Shewanella spp. tested in disc diffusion and liquid diffusion assays. In general, S. australe extracts were more potent inhibitors of Shewanella spp. growth, and the fruit extracts were generally better than the corresponding leaf extracts. The methanolic S. australe fruit extract was a particularly potent inhibitor of all Shewanella spp. growth, with MIC values as low as 87 µg/mL. The aqueous and ethyl acetate S. australe fruit extracts were similarly potent inhibitors of Shewanella spp. growth, albeit with slightly higher MIC values. Several other Syzygium spp. extracts also were potent bacterial growth inhibitors, albeit with MIC values generally >1000 µg/mL. The most potent S. australe fruit extracts were nontoxic in the Artemia franciscana bioassay, with LC50 values substantially >1000 µg/mL. The potent bacterial growth inhibitory activity and lack of toxicity of the S. australe fruit extracts indicate their potential as natural fish and seafood preservatives.
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Affiliation(s)
- Shweta Murhekar
- Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia.,School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia
| | | | | | - Jeremy Colin Brownlie
- Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia.,School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia
| | - Ian Edwin Cock
- Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia.,School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia
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Remya S, Mohan CO, Venkateshwarlu G, Sivaraman GK, Ravishankar CN. Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum) fish steaks stored at 2 °C. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.05.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mohan C, Ravishankar C, Srinivasa Gopal T, Lalitha K, Asok Kumar K. Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice. Food Microbiol 2010; 27:526-34. [DOI: 10.1016/j.fm.2010.01.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2009] [Revised: 01/18/2010] [Accepted: 01/20/2010] [Indexed: 11/25/2022]
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Noseda B, Ragaert P, Pauwels D, Anthierens T, Van Langenhove H, Dewulf J, Devlieghere F. Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5213-5219. [PMID: 20387831 DOI: 10.1021/jf904129j] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Selective ion flow tube mass spectrometry (SIFT-MS) is a direct mass spectrometric technique that allows qualitative and quantitative analysis of a large number of volatile organic compounds. Because of its speed and ease of use, this nondestructive technique could be considered as a practical tool for quality control. This research focuses on the possibilities of direct headspace sampling by SIFT-MS for the quantification of the volatile basic nitrogen content (TVB-N) of fish fillets. These volatile bases [trimethylamine (TMA), dimethylamine (DMA), and ammonia] give additional information in conjunction with the sensory scoring and microbiological analysis about the quality of the fish fillets. This research validates in a first part the SIFT-MS method for the quantification of the volatile bases in mixed cod samples. With regard to the investigated linearity, repeatability, reproducibility, recovery, limit of detection, and limit of quantification, SIFT-MS appeared to be an adequate technique for measuring volatile bases spiked on cod. In the second part of this research, the technique was validated for the analysis of volatile bases on cod fillets during a storage experiment under ice. A good correlation was obtained between the proposed direct headspace sampling and traditional methods. The sensitivity of the SIFT-MS method can be improved when cod fillets are made more alkaline (pH >11) during sampling.
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Affiliation(s)
- Bert Noseda
- Department of Food Safety and Food Quality, Ghent University, Ghent, Belgium
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Hansen AÅ, Mørkøre T, Rudi K, Rødbotten M, Bjerke F, Eie T. Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2Emitter, Traditional MAP, and Vacuum. J Food Sci 2009; 74:M242-9. [DOI: 10.1111/j.1750-3841.2009.01233.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Hansen A, Mørkøre T, Rudi K, Olsen E, Eie T. Quality Changes during Refrigerated Storage of MA-Packaged Pre-rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO2Emitter, and Vacuum. J Food Sci 2007; 72:M423-30. [DOI: 10.1111/j.1750-3841.2007.00561.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hovda MB, Sivertsvik M, Lunestad BT, Rosnes JT. Microflora assessments using PCR-denaturing gradient gel electrophoresis of ozone-treated and modified-atmosphere-packaged farmed cod fillets. J Food Prot 2007; 70:2460-5. [PMID: 18044421 DOI: 10.4315/0362-028x-70.11.2460] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Denaturing gradient gel electrophoresis (DGGE) of a PCR-amplified 16S rDNA sequence was used to characterize changes in the microbial flora caused by ozone (O3) treatment of farmed cod (Gadus morhua). Portions of cod were produced under controlled conditions, bathed in fresh water supplemented with 2 ppm of O3 for 30 min, and packaged in modified atmosphere (MA: 60% CO2 and 40% N2) before 4 degrees C storage. Control samples were packaged in MA or air, without prior O3 treatment. Samples were analyzed by PCR-DGGE to determine the predominant bacterial flora and to examine possible differences in the microbial community due to O3 treatment. The DGGE analysis during the storage period showed that the O3 treatment produced no significant difference in the microbial flora compared with the controls. Sequencing of 16S rDNA detected the specific spoilage bacteria Photobacterium phosphoreum, Pseudomonas spp., Shewanella baltica, and Shewanella putrefaciens as the predominant bacteria in all samples. PCR-DGGE results were supported by culture and sensory analyses used in predicting product shelf life. Aerobic plate count, H2S-producing bacteria, and psychrotrophic bacterial counts demonstrated no significant extension of the shelf life of MA-packaged, O3-treated cod fillets.
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Affiliation(s)
- Maria Befring Hovda
- Norconserv AS, Seafood Processing Research, P.O. Box 327, N-4002 Stavanger, Norway
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Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass (Dicentrarchus labrax). Radiat Phys Chem Oxf Engl 1993 2007. [DOI: 10.1016/j.radphyschem.2006.11.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Hovda MB, Lunestad BT, Sivertsvik M, Rosnes JT. Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions. Int J Food Microbiol 2007; 117:68-75. [PMID: 17467836 DOI: 10.1016/j.ijfoodmicro.2007.02.022] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2006] [Revised: 01/15/2007] [Accepted: 02/21/2007] [Indexed: 11/19/2022]
Abstract
The present article describes the use of broad-range molecular analyses to characterise the microbial population of farmed Atlantic cod (Gadus morhua) packaged for the retail market. Cod was filleted post rigor, packaged in air or in modified atmosphere (MA) (50% CO(2):50% N(2) or 50% CO(2):50% O(2)) and stored at 0 degrees C for 11 days. To determine the community profiles of the samples the variable V3-region of the bacterial 16S rRNA gene were amplified by PCR, before the PCR products were separated by denaturing gradient gel electrophoresis (DGGE). From sequence analyses Pseudomonas spp. were found to be the predominant bacteria in oxygen enriched atmospheres, whereas the spoilage bacteria Photobacterium sp., Shewanella putrefaciens and Pseudomonas spp. dominated in CO(2):N(2) and air packaged samples. Additional microbial analyses by cultivation methods observed highest bacterial numbers in air stored samples, and both MA mixtures gave growth inhibition when measuring aerobic plate count, psychrotrophic bacteria and H(2)S-producing bacteria. The results show that PCR-DGGE can be applied to examine bacterial diversity and population shifts among different MA-packaged products.
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Affiliation(s)
- Maria Befring Hovda
- Norconserv AS, Seafood Processing Research, PO Box 327, N-4002 Stavanger, Norway
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Hovda MB, Sivertsvik M, Lunestad BT, Lorentzen G, Rosnes JT. Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE. Food Microbiol 2007; 24:362-71. [PMID: 17189762 DOI: 10.1016/j.fm.2006.07.018] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2006] [Revised: 07/06/2006] [Accepted: 07/21/2006] [Indexed: 10/24/2022]
Abstract
It is not well understood why Atlantic halibut (Hippoglossus hippoglossus) has longer shelf-life than most other white fish species. Our approach was to examine the microbiological diversity of the spoilage microbiota during modified atmosphere (MA) packaging of farmed Atlantic halibut. Portions were packaged with gas mixtures of CO(2):N(2) and CO(2):O(2) (50%:50%) and with air as a reference. The packages were stored at 4 degrees C and samples were taken 6 times during the 23 days of storage. Analyses with molecular techniques (PCR-DGGE) determined profiles of the bacterial populations in the various samples and sequencing detected the bacterial species present. In addition, samples were analysed for microbial, chemical and sensory parameters. The shelf-life was 10-13 days when stored in air and between 13 and 20 days for MA packages, with oxygen-enriched packages suggested as the better gas mixture, based on microbial growth and sensory scores. From sequence analyses of the bacterial population Photobacterium phosphoreum and Pseudomonas spp. were found to dominate in the halibut. Brochothrix thermosphacta was found in most samples at the end of the storage period. Shewanella putrefaciens was found sporadically and in low concentrations based on microbial methods, but not detected by PCR-DGGE.
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Affiliation(s)
- Maria Befring Hovda
- Norconserv AS, Seafood Processing Research, PO Box 327, N-4002 Stavanger, Norway
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Sivertsvik M. The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63ml/100ml oxygen and 37ml/100ml carbon dioxide. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.12.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus). Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1172-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Sivertsvik M, Jeksrud WK, Rosnes JT. A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00548.x] [Citation(s) in RCA: 379] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Boskou G, Debevere J. Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres. FOOD ADDITIVES AND CONTAMINANTS 2000; 17:17-25. [PMID: 10793851 DOI: 10.1080/026520300283559] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Fresh cod fillets (Gadus morhua) were sprayed with a 10% acetate buffer (pH 5.6), packed with an industrial gas-flushing packaging machine under modified atmospheres (50% CO2--45% O2--5% N2, 2 cm3/1 g gas/product ratio) and stored at 7 degrees C for 12 days. Control cod fillets were directly packed and stored under the same conditions. A reduction of the aerobic plate counts was observed immediately after the cod fillets had been sprayed. During storage under modified atmospheres, there was complete inhibition of H2S-producing bacteria and Enterobacteriaceae in the treated cod fillets. Production of total volatile bases and trimethylamine (TMA) was inhibited in treated fillets for 10 days' storage under modified atmospheres. Inhibition of TMA production can be attributed to growth inhibition of H2S-producing bacteria, inhibition of the trimethylamine oxide (TMAO)-dependent metabolism of TMAO-reducing bacteria and the stable pH during storage. The shelf-life, at 7 degrees C, of treated cod fillets, based on cooked flavour score, was almost 12 days, ca 8 days more than shelf-life of the control fillets.
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Affiliation(s)
- G Boskou
- Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, University of Ghent, Belgium.
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