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Original article: Super‐chilling maintains freshness of modified atmosphere‐packaged Lateolabrax japonicus
Author(s) -
Liu ShuLai,
Lu Fei,
Xu XiaoBao,
Ding YuTing
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02362.x
Subject(s) - modified atmosphere , lateolabrax , food science , flesh , brine , chemistry , thiobarbituric acid , shelf life , fish <actinopterygii> , fishery , biology , biochemistry , antioxidant , organic chemistry , lipid peroxidation
Summary The effect of −1.5 °C brine super‐chilling on the quality of the modified atmosphere‐packaged Lateolabrax japonicus fish fillets was studied. The result showed that the total viable mesophilic count (TVC) and H 2 S‐producing bacterial count (HC) of samples were super‐chilled, and then modified atmosphere‐packaged (Sc + Map) were lower than that of Map (Samples were not super‐chilled but modified atmosphere packaged), and values of total volatile base nitrogen (TVB‐N), thiobarbituric acid (TBA), pH and myofibril fragmentation index (MFI) for Sc + Map increased more slowly than those for Map. Colour of skin and flesh of fish fillets was not affected by brine super‐chilling, except the whiteness of the skin of fish fillets. Sc + Map could extend the shelf life of fish fillets for 4 days longer than Map.