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Shelf‐life extension of refrigerated seabass slices under modified atmosphere packaging
Author(s) -
Masniyom Payap,
Benjakul Soottawat,
Visessanguan Wonnop
Publication year - 2002
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/jsfa.1108
Subject(s) - modified atmosphere , trimethylamine , chemistry , food science , shelf life , thiobarbituric acid , tbars , formaldehyde , atmosphere (unit) , zoology , antioxidant , biochemistry , biology , lipid peroxidation , physics , thermodynamics
The effect of CO 2 ‐enriched atmosphere in combination with either oxygen or nitrogen on the keeping quality of seabass slices stored at 4 °C was investigated. The inhibitory effect on bacterial growth increased proportionally to the CO 2 concentration in the packaging, maximum inhibition being achieved with 100% CO 2 ( P < 0.05). Seabass slices stored in CO 2 ‐enriched atmosphere had lower total volatile base, trimethylamine, ammonia and formaldehyde contents than those stored in air ( P < 0.05). However, increases in lightness and exudate loss were observed for samples packaged in high‐CO 2 atmosphere, suggesting the denaturation of both muscle and pigment proteins by carbonic acid formed. Thiobarbituric acid‐reactive substances (TBARS) increased as the CO 2 concentration increased ( P < 0.05). However, odour, flavour and overall acceptability of CO 2 ‐enriched packaged samples, particularly with 80 and 100% CO 2 , were acceptable throughout storage for 21 days. Chemical and microbial changes in all samples were generally in agreement with sensory panel evaluations. The shelf‐life of seabass slices packaged in 80–100% CO 2 atmosphere could be extended to more than 20 days at 4 °C, compared with 9 days for those packaged in air. © 2002 Society of Chemical Industry