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Influence of Active Packaging on the Shelf‐life of Minimally Processed Fish Products in a Modified Atmosphere
Author(s) -
Franzetti Laura,
Martinoli Stefano,
Piergiovanni Luciano,
Galli Antonietta
Publication year - 2001
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.559
Subject(s) - shelf life , modified atmosphere , trimethylamine , food science , tray , bacterial growth , chemistry , bacteria , lactic acid , fish <actinopterygii> , sepia , biology , fishery , botany , biochemistry , genetics , officinalis
Abstract The effectiveness of an innovative foam plastic tray, provided with absorbers for volatile amines and liquids, on the shelf‐life of different fish products packed under a modified atmosphere (40%CO 2 :60%N 2 ), was evaluated in comparison with a standard tray. Fillets of sole ( Solea solea ), steaks of cod ( Merluccius merluccius ) and whole cuttlefish ( Sepia fillouxi ), placed in the two different kinds of trays, were kept at 3°C. Microbiological (TBC‐, Gram‐negative‐, H 2 S‐producing bacteria and lactic acid bacteria) and chemical (surface pH, TMA headspace) analyses were carried out after 3, 7 and 10 days of storage. The new packaging, associated with a rigorous control of storage temperature, increased the shelf‐life up to 10 days. In fact, the innovative tray sequestrated the greater part of trimethylamine from the headspace and led to delayed microbial growth, especially of Gram‐negative and H 2 S‐producing bacteria, and in addition it favoured the growth of bacterial strains such as Moraxella phenylpiruvica , which are not involved in off‐flavouring production (especially H 2 S), because of their lypolitic activity. Copyright © 2001 John Wiley & Sons, Ltd.