Different MAP conditions to improve the shelf life of sea bass

Turan, Hülya; Kocatepe, Demet

doi:10.1007/s10068-013-0255-x

Cited by 12 publications

(9 citation statements)

References 36 publications

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“…Enterobacteriaceae spp. and LAB have also been reported in sea bass fillets (smaller extent) [29]. In this study, the initial population of Enterobacteriaceae spp.…”

Section: Microbial Growth During Refrigerated Storagesupporting

confidence: 63%

“…It was concluded that the CO 2 concentration in the package headspace did not present a statistically significant effect on LAB in MAP and ACT-MAP samples (p > 0.05) [20,33]. Turan and Kocatepe [29] reported that the initial LAB count was 2.03 log CFU g −1 , and no more than 4.91 log CFU g −1 was measured using different packages. Mean values ± standard error based on the statistical variation in the kinetic parameters of the Baranyi growth model: regression analysis).…”

Section: Microbial Growth During Refrigerated Storagementioning

confidence: 94%

“…Hansen et al [19][20][21] measured the TVC of the MAP and MAP + CO 2 emitter packaged salmon fillets to be from 5 to 6 log CFU g −1 after 15 days compared to the packaged under vacuum salmon samples that reached the same value after 7 to 10 days. It has been reported that MAP packaging with CO 2 enrichment is the most effective packaging technique for the microbial growth inhibition and shelf life extension of sea bass [28,29]. More specifically, increasing the CO 2 and reducing the O 2 , the aerobic bacteria and Gram-negative bacteria growth (e.g., Pseudomonas spp., Shewanella spp.)…”

Section: Microbial Growth During Refrigerated Storagementioning

confidence: 99%

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Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

et al. 2019

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The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.

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“…Enterobacteriaceae spp. and LAB have also been reported in sea bass fillets (smaller extent) [29]. In this study, the initial population of Enterobacteriaceae spp.…”

Section: Microbial Growth During Refrigerated Storagesupporting

confidence: 63%

Section: Microbial Growth During Refrigerated Storagementioning

confidence: 94%

Section: Microbial Growth During Refrigerated Storagementioning

confidence: 99%

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Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

et al. 2019

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“…Tuna fillets from each package were weighed, and the percentage of weight loss (W t loss) was calculated as follows (Eq. 3) [6]:…”

Section: Physical Quality Analysismentioning

confidence: 99%

“…Investigations into the characteristics of aquatic products subjected to modified atmosphere packaging (MAP) and vacuum packaging (VP) have shown promising results [1,4,5]. However, these packaging treatments unexpectedly lead to more exudates and drip loss, thereby decreasing the sensory acceptability [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions

Xie

Tang

Yang

2017

Food Sci Biotechnol

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To improve the quality of modified atmosphere (60% CO/15% O/25% N)-packaged or vacuum-packaged bigeye tuna () chunks, an edible film containing whey protein isolates (WPI) were added. During storage at 2 °C, the samples coated with WPI prior to packaging exhibited slower microbial growth, thiobarbituric acid (TBA), and total volatile basic-nitrogen (TVB-N) values than did those without films. On comparing the two formulations of WPI with 4 and 8% (v/v) glycerol, it was observed that WPI containing 8% glycerol induced more severe weight loss but retarded the lipid oxidation more effectively. The usage of WPI films with 8% glycerol is proved to be helpful to enhance the effect of modified atmosphere packaging on the quality of tuna, as the samples (MAP-2) displayed the lowest bacterial counts (3.63 log CFU/g) and TBA (0.349 mg malondialdehyde (MDA)/kg) and TVB-N (12.94 mg N/100 g) contents.

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Hyperparameter Optimized Rapid Prediction of Sea Bass Shelf Life with Machine Learning

Gürfidan,

Genç,

Armağan

et al. 2024

Food Anal. Methods

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Different MAP conditions to improve the shelf life of sea bass

Cited by 12 publications

References 36 publications

Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions

Hyperparameter Optimized Rapid Prediction of Sea Bass Shelf Life with Machine Learning

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