scholarly journals Physical and Chemical Changes in Fresh Chilled Muscle Tissue of Common Carp (Cyprinus carpio L.) Packed in a Modified Atmosphere

2007 ◽  
Vol 76 (8) ◽  
pp. S83-S92 ◽  
Author(s):  
F. Ježek ◽  
H. Buchtová
Keyword(s):  
Oleic Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Common Carp ◽  
Muscle Tissue ◽  
Total Lipid ◽  
Cyprinus Carpio ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Physical And Chemical

The aim of the study was to monitor the course of physical and chemical changes taking place in stored fresh chilled muscle tissue of carp packed in modified atmosphere (MAP), and to determine its shelf life. Samples of muscle tissue of common carp (Cyprinus carpio, L.) were packed in MAP (80% O2, 20% CO2) and stored for 15 days at +2 ± 2 °C max. During the storage period, O2 level in packs decreased from 78.7 ± 0.39% (day 1) to 63.8 ± 1.30% (day 15). Decrease in O2 in packs between storage days 7 and 9 was highly significant (p < 0.01). During storage, muscle tissue pH decreased during the experiment from 6.46 ± 0.22% (day 1) to 6.17 ± 0.10% (day 15). Levels of N-substances of low-molecular character increased during the experiment from 12.33 ± 2.11 (day 1) to 20.07 ± 3.16 mg 100 g-1 (day 15). Hydrolytic lipid decomposition (FFA) was more intensive in carp muscle tissue (2.09 ± 1.07% total lipid as oleic acid) than in carp skin (1.01 ± 0.31% total lipid as oleic acid) (day 15). Lipid oxidation (PV) in skin showed differences from lipid oxidation in muscle tissue. Oxidation processes in muscle correlated positively with the length of storage (r = 0.90). Over the storage period, peroxide levels increased from 2.58 ± 1.19 mekv O2 kg-1 (day 1) to 6.76 ± 1.78 mekv O2 kg-1 (day 15). Because of low TVBN levels in muscle tissue, shelf life was limited mainly by sensory changes (green discoloration, odour deviations, slime production), which were observed from storage day 9 onwards. It was found that the maximum shelf life of carp packed in MAP (80% O2, 20% CO2) was 7 days. The optimum parameter to determine the remaining shelf life of common carp muscle tissue stored at +2 ± 2 °C max is the TVBN level. As concerns shelf life, TVBN levels in carp muscle should not exceed 15 mg 100 g-1. This level of TVBN (max. 15 mg 100 g-1) for carp (MAP 80% O2, 20% CO2) is much more lower in comparison with levels TVBN (max 25 - 35 mg 100 g-1) which have been determined by Commission Regulation (EC) No. 2074/2005 for sea fish. For that reason we suggest to amplify the study by other monitoring (higher number of samples, various breeds of carp in different weight categories for all the year). On the basis of these analyses the level of TVBN for carp could be determined and incorporated to the legislation.

scholarly journals Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks

2015 ◽  
Vol 5 ◽  
pp. 2-5 ◽  
Author(s):  
Jelena Babic ◽  
Milan Milijasevic ◽  
Danijela Vranic ◽  
Slavica Veskovic-Moracanin ◽  
Jasna Djinovic-Stojanovic
Keyword(s):  
Shelf Life ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

scholarly journals Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

2010 ◽  
Vol 79 (9) ◽  
pp. S93-S100 ◽  
Author(s):  
Katarína Hudecová ◽  
Hana Buchtová ◽  
Iva Steinhauserová
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere Packaging ◽  
Coliform Bacteria ◽  
Modified Atmosphere ◽  
E Coli ◽  
Air Control ◽  
Microbiological Properties

The aim of this study was to compare the growth rate of total viable counts (TVC), psychrotrophic viable counts (PVC), coliform bacteria and E. coli in portions of fresh common carp (Cyprinus carpio L.) under two different modified atmosphere packaging (experimental MAP1: 70% N2/30% CO2; experimental MAP2: 80% O2/20% CO2) and air (control samples) stored at +4 ± 0.5 °C, and to determine their shelf life. The presence of pathogens (Salmonella spp. and Listeria monocytogenes) was also surveyed in this study. A total of 360 portions from 90 common carp were examined. Laboratory analyses were performed on storage day 0 (production day) and days 3, 7 and 10. As compared to air packaging, the numbers of TVC and PVC were significantly lower (p < 0.001) in both modified atmosphere packaging (MAP) on storage days 7 and 10; coliform bacteria were significantly lower only on day 7. E. coli counts in fresh carp during storage were generally low, showing levels of < 1 log cfu/g. Salmonella spp. and Listeria monocytogenes were not detected in any of the examined samples. All the strains of Listeria spp. were identified as Listeria innocua. According to TVC values and sensory changes, the shelf life of carp portions was determined as 6 days in MAP1, 8 days in MAP2 and 3 days in air.

scholarly journals Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 221-226 ◽  
Author(s):  
Jelena Babić Milijašević ◽  
Milan Milijašević ◽  
Danijela Vranić ◽  
Jasna Đinović Stojanović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Carp Cyprinus Carpio ◽  
Sensory Parameters ◽  
And Control

The effect of modified atmosphere packaging (MAP 1  – 80% O<sub>2</sub> + 20% CO<sub>2</sub> and MAP 2 – 90% CO<sub>2</sub> + 10% N<sub>2</sub>) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 &lt; control &lt; MAP 1. From day 9 of storage FFA concentrations were higher (P &lt; 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O<sub>2</sub> + 20% CO<sub>2</sub> remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO<sub>2</sub> + 10% N<sub>2</sub> as well as samples kept on flaked ice remained unchanged until the end of the experiment.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

scholarly journals Dietary nutrients and health risks from exposure to some heavy metals through the consumption of the farmed common carp (CYPRINUS CARPIO)

2021 ◽  
Author(s):  
Halyna Tkachenko ◽  
Natalia Kurhaluk ◽  
Olha Kasiyan ◽  
Piotr Kamiński
Keyword(s):  
Heavy Metals ◽  
Common Carp ◽  
Muscle Tissue ◽  
Cyprinus Carpio ◽  
Health Hazard ◽  
Daily Intake ◽  
Carcinogenic Risk ◽  
Toxic Heavy Metals ◽  
Dietary Nutrients ◽  
Target Hazard Quotients

AbstractCommon carp (Cyprinus carpio) is one of the most important cultured fish species in Poland. The aims of our study were to determine the concentration of essential minerals in the muscle tissue of carp obtained from a pond culture and to compare the content of these minerals with the physiological norms of nutrition for the Polish population, Recommended Dietary Allowances (RDA), and Estimated Average Requirements (EAR). The non-carcinogenic and carcinogenic risk by assessment of the Estimated target hazard quotients (THQ), total target hazard quotients (ΣTHQ), and carcinogenic risk were also studied. The muscle tissue of the carp was rich in macroelements. The pattern significance gradation of element concentrations was as follows: Na > K > Ca > P > Mg > Al > Zn > Fe > Cu > Mn > Cr > Se > Co. The concentration of toxic heavy metals in the samples was lower than the maximum allowable level of metals in food products. The risk of consumption of toxicants by an adult at a daily intake of 100 g of fish was 1.45% for Pb, 0.1% for Hg, 0.02% for Cd, and 0.02% for As, compared to the allowable daily intake for each toxicant. The value of the target hazard quotients of each metal was less than 1, indicating that the intake of a single metal through the consumption of carp meat does not pose a considerable health hazard. The total value of the target hazard quotients was also less than 1, indicating the safety of the combined effects of the chemicals. The major risk contributor was Pb with 82.9%, followed by Hg (9.38%), As (6.43%), and Cd (1.29%).

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
Author(s):  
Omid Hasani ◽  
Seyed Rohollah Javadian
Keyword(s):  
Lipid Oxidation ◽  
Common Carp ◽  
Storage Period ◽  
Orange Peel ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
High Concentration ◽  
Bitter Orange ◽  
Orange Peel Extract ◽  
Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

scholarly journals Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3222
Author(s):  
César A. Lázaro ◽  
Maria Lúcia G. Monteiro ◽  
Carlos A. Conte-Junior
Keyword(s):  
Ultraviolet Radiation ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
E Coli ◽  
Tilapia Fillets ◽  
Uv C

This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

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