Bulk Storage of Cod Fillets and Gutted Cod (Gadus morhua) Under Carbon Dioxide Atmosphere

Abstract

The storage-life of bulk-stored cod under COZ atmosphere and air were compared. Gutted fish or fillets were distributed in bulk, among coolers containing 100% air or 25% C02-75% N2, which were then stored at 0~ 1°C for 20 days. Sensory assessments and chemical tests (pH, total volatile nitrogen) were carried out to estimate the raw-state quality and the bacterial spoilage. An important difference was observed between the storage life of cod under carbon dioxide atmosphere and air; microbiological and sensory assessments suggested a storage life exceeding 20 days and total volatile nitrogen results about 6-7 days under gas atmosphere, which was nearly twice as long as in air. Storage in CO2 atmosphere was effective in inhibiting the growth of some bacteria on the fish, thereby contributing to the significant extension of the shelf life of the product.

Use of modified atmosphere in seafood preservation

“…The high CO 2 concentration delayed the appearance of black spots caused by enzymatic action. According to Villemure et al (1986), gutted filleted cod (Gadus morhua) bulk stored at 0 ± 1 o C in 25%CO 2 /75%N 2 atmosphere maintained reasonable organoleptic quality up to 20 days, outlasting cod stored in atmospheric air. As to fish surface pH, values of 6.6 and 7.5 were observed using MAP and atmospheric air, respectively.…”

The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide

“…Typically, MA packaging achieves an increase of acceptable shelf life of about 50%, however this is dependent of the storage temperature, raw material quality, handling, gas mixture, gas to product ðg=pÞ volume ratio; and packaging material. Shelf life of cod under MA-conditions has been reported from 10 to about 20 days at 0-3 1C (Jensen, Petersen, Røge, & Jepsen, 1980;Cann, Smith, & Houston, 1983;Woyewoda, Bligh, & Shaw, 1984;Villemure, Simaro, & Picard, 1986;Dalgaard, Gram, & Huss, 1993;Guldager, Bøknaes, Østerberg, Nielsen, & Dalgaard, 1998) and around one week at 4-5 1C (Cann et al, 1983;Corbo et al, 2005). These reported shelf lives correspond well with the estimates of achievable shelf life for wild caught cod modelled by the Seafood Spoilage Predictor (www.dfu.…”

Principles and Applications of Modified Atmosphere Packaging of Foods

“…Some workers report success with relatively low concentrations of CO2: 20%, (Brown et al, 1980), 11.5% (Nelson and Tretsven, 1977), 25% (Villemure et al, 1986», while others have recommended 100% CO 2 (Sacks and Gore, 1987;Weber and Laux, 1992). Most recommendations and practices have initial concentrations of CO2 between 30 and 60%.…”

“…Interest in the technically more difficult task of transporting chilled, whole fish in CO2 atmospheres then reappeared. With diminishing supplies and higher prices of fish, more recent studies of wholesale fish in MAP have included cod (Villemure et al, 1986;Einarsson and Valdimarsson, 1990;Wignall et al, 1990) and cod fillets (Leblanc and Leblanc, 1992), as well as salmon (Sorensen et at., 1990) and some shellfish, including octopus and squid , and Norway lobster . Salmon was of most concern in earlier studies conducted by Nelson and Tretsven (1977), which were followed, in 1977, by commercial trials with specially constructed containers (Barnett et al, 1982).…”