scholarly journals Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 250
Author(s):  
Eduardo Esteves ◽  
Luís Guerra ◽  
Jaime Aníbal
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Balistes Capriscus ◽  
Gray Triggerfish

Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

scholarly journals Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

2019 ◽  
Vol 9 (23) ◽  
pp. 5019 ◽  
Author(s):  
Theofania Tsironi ◽  
Athina Ntzimani ◽  
Eleni Gogou ◽  
Maria Tsevdou ◽  
Ioanna Semenoglou ◽  
...  
Keyword(s):  
Growth Rate ◽  
Shelf Life ◽  
Microbial Growth ◽  
Modified Atmosphere Packaging ◽  
Sea Bass ◽  
Viable Count ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Microbial Stability

The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.

scholarly journals The influence of modified atmosphere packaging on shelf life of ćevapčići

2021 ◽  
Vol 854 (1) ◽  
pp. 012058
Author(s):  
M Milijasevic ◽  
J Babic Milijasevic
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Acid Value ◽  
Viable Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Psychrotrophic Bacteria ◽  
Brochothrix Thermosphacta ◽  
Quantitative Descriptive

Abstract The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

2014 ◽  
Vol 1051 ◽  
pp. 378-382
Author(s):  
Wei Qing Lan ◽  
Jing Xie ◽  
Feng Zhu ◽  
Rui Qi Zhu
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Ph Value ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Total Volatile ◽  
K Value ◽  
Chilled Storage ◽  
Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

scholarly journals Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage

2020 ◽  
Vol 38 (No. 2) ◽  
pp. 123-130
Author(s):  
Peiyun Li ◽  
Mingtang Tan ◽  
Jingbang Wang ◽  
Weiqing Lan ◽  
Jun Mei ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Total Volatile ◽  
K Value ◽  
Low Field ◽  
Basic Nitrogen ◽  
Low Field Nmr ◽  
Water Holding ◽  
Positive Effect

The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO2, 5% O2, 35% N2) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on preventing the degradation of proteins and retained better flavour quality.

scholarly journals Shelf-life of vacuum and modified atmosphere packaged sliced pangasius catfish (Pangasianodon hypophthalmus) under refrigerated storage condition

2020 ◽  
Vol 32 (1) ◽  
pp. 73-82
Author(s):  
MD. TARIQUL ISLAM ◽  
ESMOUT JAHAN ALICE ◽  
SUSHMITA SAHA ◽  
MD. ABDUL KARIM ◽  
MD. AMANULLAH ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Initial Value ◽  
Pangasianodon Hypophthalmus ◽  
Fish Samples ◽  
Frozen Fish

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the qualityand shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituricacid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging werewithin the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealedpack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were nosignificant (p<0.05) differences in TVC values among the three packaging conditions during the storageperiod except on day 9 where significantly (p<0.05) lower TVC values were observed in the VP samplecompared to that of other samples. Based on the bacterial counts of 7 log CFU/g, which is considered as theupper acceptable limit for fresh and frozen fish, the shelf-life was determined as the excess of 6 days forcontrol pack and MAP samples, and excess of 9 days for VP sample. Therefore, VP is a good option toincrease the shelf-life of wet fish, which can be adopted by the superstores to display their products withextended shelf-life.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage

1995 ◽  
Vol 58 (7) ◽  
pp. 820-823
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOUand ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days. Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kasher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kasher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Preservation of Shelf Life of Pota and Octopus in Chilled Storage under Controlled Atmospheres

2002 ◽  
Vol 65 (1) ◽  
pp. 140-145 ◽  
Author(s):  
C. RUIZ-CAPILLAS ◽  
A. MORAL ◽  
J. MORALES ◽  
P. MONTERO
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Total Volatile ◽  
Bulk Storage ◽  
Total Volatile Basic Nitrogen ◽  
Controlled Atmospheres ◽  
Nitrogen Levels ◽  
Chilled Storage ◽  
Basic Nitrogen ◽  
Acid Index

Whole ungutted pota and octopus were stored in bulk in stainless steel refrigerated containers under controlled atmospheres. In order to evaluate the effectiveness of this treatment, physicochemical tests (pH, trimethylamine nitrogen, total volatile basic nitrogen, 2-thiobarbituric acid) and sensory assessments (inspection) were done. For both pota and octopus, the control lot had the highest physicochemical values and the lowest sensory values, and of the two assayed atmospheres, the 60/15/25% atmosphere (CO2/O2/N2) had the best physicochemical results. pH, trimethylamine nitrogen, and total volatile basic nitrogen levels were lower (P ≤ 0.05) in octopus than in pota, and the inspection results were significantly (P ≤ 0.05) higher. However, the octopus had a higher 2-thiobarbituric acid index than the pota. Therefore, the application of controlled atmospheres on these cephalopods during chilled bulk storage considerably increases their shelf life.

scholarly journals Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage

2019 ◽  
Author(s):  
Fatemeh Rastiani ◽  
Ali Jebali ◽  
Seyed Hossein Hekmatimoghaddam ◽  
Elham Khalili Sadrabad ◽  
Fateme Akrami Mohajeri ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Unsaturated Fatty Acids ◽  
Viable Count ◽  
Bromocresol Green ◽  
Oxidation Reactions ◽  
Total Volatile ◽  
Ph Indicator ◽  
Expiry Date ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen

Background: The rainbow trout fish is susceptible to spoilage due to its high content of unsaturated fatty acids. It should be kept at low temperature to reduce microbial, enzymatic, and oxidation reactions. The purpose of this study was to design a packaging that contains a pH indicator for monitoring freshness of the rainbow trout fish during storage at refrigerator. Methods: The indicator contained agarose as the carrier, bromocresol green as pH indicator, and silica as surface provider. It was covered by polypropylene film and attached inside the package. Freshness of the trout stored in the refrigerator was assessed by chemical (total volatile basic nitrogen and pH) and microbiological (total viable count) methods. Results: The pH of fish gradually decreased after the third day since color of the indicator changed from yellow to green on day 3 and then to blue on day 6. The indicator's response was correlated with changes in the microbial population and also with levels of total volatile basic nitrogen and pH. The results showed that the designed indicator was sensitive to different pH levels and could be applied as part of the intelligent packaging system. Conclusion: The freshness indicator worked well before the expiry date of fish, which makes it suitable for food quality assessment. So, this indicator can be used for real-time monitoring of packaged fish freshness.

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