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Effect of Modified Atmosphere Packaging on Shelf‐Life of Iced Fresh Hake Slices
Author(s) -
Pastoriza Laura,
Sampedro Gabriel,
Herrera Juan J,
Cabo Marta L
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199608)71:4<541::aid-jsfa615>3.0.co;2-h
Subject(s) - hake , modified atmosphere , shelf life , merluccius merluccius , mesophile , food science , trimethylamine , chemistry , psychrotrophic bacteria , total viable count , food spoilage , fish <actinopterygii> , fishery , biology , bacteria , biochemistry , genetics
Shelf‐life of hake slices ( Merluccius merluccius ) stored in the ice state (2±1°C) under modified atmosphere packaging (MAP) conditions was determined by measurements of pH, total volatile bases (TVB) and trimethylamine (TMA) content, mesophilic and psychrophilic bacterial counts, malonaldehyde content, exudation, protein functionality and sensorial analyses (colour and odour). The effect of different gas mixtures were evaluated: (1) 40% CO 2 , 50% N 2 , 10% O 2 ; (2) 60% CO 2 , 30% N 2 , 10% O 2 ; (3) 40% CO 2 , 30% N 2 , 30% O 2 ; (4) 60% CO 2 , 10% N 2 , 30% O 2 and (5) air (control). Important differences were found between MAP‐stored and air‐stored hake slices. Shelf‐life of hake stored under MAP conditions was two‐fold extended. Bacterial growth wasinhibited, increases of pH, TMA and TVB were reduced, and alterations inprotein functionality were delayed, and off‐odours were not noted in MAP‐stored hake slices after 21 days storage. Significant correlations were found between TMA content and total viable count (TVC), as well as between apparent viscosity and exudation. Hake slices could be stored in the ice state under MAP conditions for about three weeks without an important loss of quality. Fish freshness, handling practices and initial bacterial load have an important influence of shelf‐life of hake.