Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

Chen, Jing; Huang, Ju; Deng, Shanggui; Huang, Yuting

doi:10.1007/s13197-016-2331-8

Cited by 23 publications

(18 citation statements)

References 33 publications

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“…The VP treated samples had the lowest TBARS values, and the values of TBARS were significantly affected ( p < 0.05) by the level of O 2 in MAP treated samples. TBARS occurred rather different rates with storage time increasing and TBARS values of the AP treated samples were significantly higher ( p < 0.05) than those of the VP and MAP treated samples at the beginning, indicating that lower O 2 concentration combined with superchilling could impede the lipid oxidation [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

et al. 2020

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The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

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Section: Resultsmentioning

confidence: 99%

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

et al. 2020

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“…Since the presence of these organisms is a major cause of seafood spoilage [11], the versatility of ozone in negating the effects of a wide spectrum of spoilage-inducing organisms makes this technique an efficient preservative of sensorial properties and quality characteristics of seafood [108]. Ozonation can be directly applied, to food products, dissolved in water, through the washing, dipping, or spraying with ozonated water [110], and in a gaseous state [102,112] or indirectly applied by including this compound in ice used to keep the product at low temperatures [103,104,113].…”

Section: Ozonationmentioning

confidence: 99%

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

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Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

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“…Comparable results were obtained by Aubourg et al (2006) [90] for megrim (Lepidorhombus whiffiagonis) preserved by ozonated slurry ice (at a concentration of 0.08 and 0.16 mg/L), with megrim individuals presenting improved sensorial attributes after 14 days of on-board storage when compared to un-ozonated slurry ice, showing that on-board ozonated slurry ice systems are an interesting approach to preserve fresh fish with minimal impact on fish quality and safety. Another study from Chen et al (2016) [91] with bighead croaker (Collichthys niveatus) discovered that ozonated slurry-ice can retard the degradation of myofibrillar proteins and reduce the deterioration of fish microstructure. In addition, this methodology proved to have inhibitory effects on formation of TVB-N, peroxide index, and thiobarbituric acid reactive substances (TBARS) values.…”

Section: Ozonized Icing-systemsmentioning

confidence: 99%

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Amaral

Pinto

Lima

et al. 2021

Foods

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Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

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Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

Cited by 23 publications

References 33 publications

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

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