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Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 °C
Author(s) -
Stamatis Nikolaos,
Arkoudelos John S
Publication year - 2007
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.2858
Subject(s) - modified atmosphere , shewanella putrefaciens , food science , sardine , vacuum packing , polyunsaturated fatty acid , lactic acid , chemistry , photobacterium phosphoreum , shelf life , moisture , bacteria , fatty acid , biology , biochemistry , organic chemistry , fishery , fish <actinopterygii> , genetics
The self‐life, quality and safety of refrigerated sardine fillets ( Sardina pilchardus ) were determined at 3 °C in atmospheric air, vacuum and modified atmosphere (50% CO 2 /50% N 2 ) packaging conditions. Microbiological, physico‐chemical and sensory parameters were utilised as quality indicators. The microbial flora of sardine comprised—according to order of occurrence— Shewanella putrefaciens , pseudomonads, Brochothrix thermosphacta , lactic acid bacteria and, finally, Enterobacteriaceae . Bacteria grew most quickly in sardines stored in air, followed by those in vacuum packaging, and the lowest counts were found in modified atmosphere packaging. The concentrations of moisture, ash, protein, fat and polyunsaturated fatty acids were not affected during the storage period compared to the pH values and the concentrations of lactate and ammonia that showed significant differences. Copyright © 2007 Society of Chemical Industry