Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

Masniyom, Payap; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.lwt.2004.09.006

Cited by 78 publications

(90 citation statements)

References 46 publications

(51 reference statements)

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“…Our results indicated that keeping the mullet fillets under vacuum and MAP (MP1and MP2) effectively extended the storage period of mullet fillets with high acceptability, especially, in MP2 (immersing the fillets in NaCl prior to MAP). The result was parallel with Masniyom, et al (2005 and2013) and Abouel-Yazeed, (2013). Table 3: Sensory evaluation of mullet fillets stored at 4±1°C under different packaging conditions.…”

Section: Sensory Evaluationsupporting

confidence: 66%

Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

El-Ghafour¹,

Mohamad²,

Khattab³

2018

Egypt. J. of Aquatic Biolo. and Fish.

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Mullet fillets modified atmosphere packaging Quality criteriaThis study was conducted to compare the effect of four package systems on quality criteria of mullet's fish fillets stored at 4±1°C for 18 days. Modified atmosphere packaging (MP1, 60% CO 2 \ 35 % N 2 \ 5 % O 2 and MP2, immersing fillets in sodium chlorides solution prior to package with the same condition of MP1) suppressed (p<0.05)the growth of total count and psychrophilic bacterial when compared with aerobic (AP) and vacuum package (VP). During storage period aerobic package taken the highest physicochemical, microbial load and the lowest sensory scores. Likewise, MP1 and MP2had lowertotal volatile basic nitrogen, Trimethy lamine nitrogen, Thiobarbituric acid and microbial loadcompared toaerobic package samples (p<0.05). However, MP2 showed exudate loss lower than MP1. Thiobarbituric acids of the samples kept VP were lower compared to other condition package in the same time. Overall acceptability of MP1, MP 2 and VPsamples were accepted during storageof fifteen, eighteen and twelve days, respectively. While, aerobic package samples had the acceptability six days only. Therefore, MP2 was a best choice for extending the shelf-life and maintained the quality of mullet's fish fillets.

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Section: Sensory Evaluationsupporting

confidence: 66%

Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

El-Ghafour¹,

Mohamad²,

Khattab³

2018

Egypt. J. of Aquatic Biolo. and Fish.

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“…pH was determined according to the method of Masniyom et al (2005) by using digital pH meter (Multiline P4 WTW, Singapore) at room temperature. Total volatile basic nitrogen (TVB-N) value was measured by the Goulas and Kontominas (2005) method and expressed as mg N/100 g of muscle.…”

Section: Biochemical Assessmentsmentioning

confidence: 99%

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

et al. 2013

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Effect of nisin on biochemical and microbial quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) during 16 days storage at 4°C was investigated. According to the obtained results, nisin treated fish showed lower (p<0.05) and acceptable biochemical (Peroxide value, thiobarbituric acid-index, pH, and total volatile base nitrogen) and bacteriological (total viable counts, psychrotrophic viable counts, and lactic acid bacteria) attributes up to 16 days storage at 4°C compared with those treated without nisin. Furthermore, FAs composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid, so that nisin treated samples contained higher percentage (p>0.05) of essential FAs such as eicosapentaenoic acid and docosahexaenoic acid. This study concluded that treatment of the vacuum packaged rainbow trout with nisin resulted in improvement of quality and extension of shelf life of the fish from 12 to 16 days at 4°C.

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“…Basic amines generation such as alkaline volatile amines by spoilage bacteria is likely reason for increase in pH, although the increased psychrotrophic bacterial counts could be also contributed in this regard (Debevere & Bosku, 1996;Manju, Jose, Srinivasa Gopal, Ravishankar, & Lalitha, 2007;Masniyom, Soottawat, & Visessanguan, 2005;Reddy, Villanueva & Kautter, 1995) Furthermore, the increased values of pH are in conformity with the increased TVB-N mostly composed of alkaline volatile amines (Hyytia, Hielm, Mokkila, Kinnunen, & Korkeala, 1999). It was reported in Tio2 nanocomposites treatment that psychrotrophic bacterial counts were reduced in conformity with the pH values.…”

Section: Resultsmentioning

confidence: 99%

“…Ammonia and primary, secondary and tertiary amines are main components of fish TVB-N (Beatty, 1938;Manju et al, 2007). TVB-N is a product of bacterial spoilage and endogenous enzymes and is related to protein breakdown, the content is considered as a quality index for seafood products (Erkan, Ozden, Alakavuk, Yildirim, & Lnugur, 2006;Masniyom et al, 2005;Mendes & Goncalvez, 2008). The highest acceptable level is proposed to be less than 25 mg N/100 g in flesh (Kilincceker, Dogan, & Kucukoner, 2009).…”

Section: Value Of Tvb-nmentioning

confidence: 99%

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Hashemabad¹,

Shábanpour²,

Azizi³

et al. 2018

Turk. J. Fish. Aquat. Sci.

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Gamma irradiation is used to assure effects on decay prevention by sterilizing the microorganisms and elaborating the safety without arbitrating the nutritional properties and sensory quality of the food. In this research, the effect of Tio2 nanocomposite (1% concentration), gamma irradiation (3 and 5 kGy), and their combination on the shelf life of filleted "Oncorhynchus mykiss" during cold storage (+4°C) were examined periodically every 4 days (during 20 days). For this purpose, fillet samples were packaged by Tio2 nanocomposites and then they were irradiated at room temperature and they were preserved. Microbial, chemical and sensory effects were considered during storage to control, pack and irradiate treatment. The result indicated that Tio2 nanocomposite and irradiation at 3 kGy would enable longer retention of the chemical, microbial, and sensory characteristics and extend the shelf life of fish fillets during the cold storage.

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Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

Cited by 78 publications

References 46 publications

Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

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