Combination of bulk storage in controlled and modified atmospheres with modified atmosphere packaging system for chilled whole gutted hake

Abstract

Whole gutted hake placed in boxes of ice were kept in modified and controlled atmospheres for 12 days with the gas mixture 60%CO2/15%O2/25%N2 (v/v/v) at 2 ± 1 °C. Each lot of hake was then subdivided into two other lots and these were packed on trays, some of them in air and some in the same mixture of gases. The trays were kept at 2 °C until spoilage. The shelf‐life of the hake stored in these conditions was assessed by physical (pH), chemical (TVBN (total volatile basic nitrogen) and TMA‐N (trimethylamine nitrogen)) and sensory (inspection and taste panel) analyses. The results of these analyses indicated that the control lot (stored in air throughout) was rejected before the lots kept in adjusted atmospheres. However, the taste panel accepted all the lots, including the control lot, after 24 days of storage. The sample which was kept at 2 °C in a controlled atmosphere for 12 days and then packed in a modified atmosphere of the same gas mixture did not exceed pH 7 after 31 days of storage, nor the limits of TVBN and TMA‐N of 40 and 12 mg per 100 g respectively. As regards oxidative rancidity, TBA (2‐thiobarbituric acid) levels were very low under all storage conditions and did not exceed 2.5 mg malonaldehyde per 100 g muscle. According to the results of this study, bulk storage of whole gutted hake in boxes in ice under a controlled atmosphere could be combined with later packaging in a modified atmosphere on trays stored at 2 °C to extend the shelf‐life of the hake.© 2001 Society of Chemical Industry

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

“…According to Auburg (1993), TBA values do not represent the actual lipid oxidation rate, due to several interactions between MDA and amino acids, proteins, glucose, and other fish constituents (Fernandez and others 1997) during storage. This observation is in agreement with previous reports (Fernandez and others 1997; Ruiz‐Capillas and others 2001; Pournis and others 2005; Goulas and Kontominas 2007). …”

Preservative effect of an organic acid‐icing system on chilled fish lipids

“…Although most research has been previously reported for quality changes in chilled Atlantic hake [29,43,44], studies related to its lipid fraction have been scarce and incomplete [30,31,45]. In addition, research related to the lipid fraction damage during the chilled storage of megrim [33] and angler [31] is even more scarce and incomplete.…”

Microbiological and biochemical changes in pearl spot (Etroplus suratensis Bloch) stored under modified atmospheres

“…In the present study, gas mixture 60% CO 2 /40% O 2 was found to be ideal for pearl spot. This gas mixture has also been reported to be effective in the preservation of cod fillets (Debevere and Boskou 1996) and whole gutted hake (Ruiz‐Capillas et al. 2001) where as for sole, 40% CO 2 /60% O 2 was the most effective (López‐Gálvez et al.…”

“…Product quality and shelf life in particular are important considerations in the retail and food service industries. In an effort to expand the market of high quality fresh seafood and create markets for under utilized species, modified atmospheres (MAs) have been successfully used worldwide to extend the shelf life of fresh seafood (Stammen et al 1990;Dalgaard et al 1993;Silva et al 1993;López-Gálvez et al 1995;Randell et al 1995;Reddy et al 1995;Ruiz-Capillas et al 2001). The gases and their concentration levels used in MAs must be tailored for the individual product (Reddy and Armstrong 1992).…”