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Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging
Author(s) -
Bouletis Achilleas D,
Arvanitoyannis Ioannis S,
Hadjichristodoulou Christos,
Neofitou Christos,
Parlapani Foteini F,
Gkagtzis Dimitrios C
Publication year - 2016
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.7459
Subject(s) - cuttlefish , modified atmosphere , shelf life , food science , vacuum packing , atmosphere (unit) , environmental science , octopus (software) , chemistry , meteorology , geography , computational chemistry
BACKGROUND Seafood preservation and its shelf life prolongation are two of the main issues in the seafood industry. As a result, and in view of market globalization, research has been triggered in this direction by applying several techniques such as modified atmosphere packaging ( MAP ), vacuum packaging ( VP ) and active packaging ( AP ). However, seafood such as octopus, cuttlefish and others have not been thoroughly investigated up to now. The aim of this research was to determine the optimal conditions of modified atmosphere under which cuttlefish storage time and consequently shelf life time could be prolonged without endangering consumer safety. RESULTS It was found that cuttlefish shelf life reached 2, 2, 4, 8 and 8 days for control, VP , MAP 1, MAP 2 and MAP 3 (20% CO 2 ‐80% N 2 , 50% CO 2 ‐50% N 2 and 70% CO 2 ‐30% N 2 for MAP 1, 2 and 3, respectively) samples, respectively, judging by their sensorial attributes. Elevated CO 2 levels had a strong microbiostatic effect, whereas storage under vacuum did not offer significant advantages. All physicochemical attributes of MAP ‐treated samples were better preserved compared to control. CONCLUSION Application of high CO 2 atmospheres such as MAP 2 and MAP 3 proved to be an effective strategy toward preserving the characteristics and prolonging the shelf life of fresh cuttlefish and thereby improving its potential in the market. © 2015 Society of Chemical Industry