Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua )

Hansen, Anlaug Ådland; Moen, Birgitte; Rødbotten, Marit; Berget, Ingunn; Pettersen, Marit Kvalvåg

doi:10.1016/j.fpsl.2016.05.005

Cited by 50 publications

(42 citation statements)

References 40 publications

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“…The reduction in microbial growth presented in Table 2, corroborates with the literature (DEBEVERE; BOSKOU, 1996;LÓPEZ-CABALLERO et al, 2001;HANSEN et al, 2007;HANSEN et al, 2016) and showed the efficiency of the MAP process in reducing bacterial multiplication (MANO et al, 2000). In fact, the CO 2 used in the MAP mixture has bacteriostatic properties by extending the bacterial lag phase and slowing growth (HANSEN et al, 2016;PERNA, 2016) and the bacterial growth rates were lower with increasing CO 2 concentrations (HANSEN et al, 2016). Similar results were obtained by Soccol et al (2005) who observed a reduction in bacterial growth in samples of tilapia fillets packed in a modified atmosphere, providing better conservation; this phenomenon was also observed in sardine (LOPES et al, 2004).…”

Section: Microbial Analysissupporting

confidence: 90%

The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

Gonçalves

Santos

2018

Braz. J. Food Technol.

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The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.

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Section: Microbial Analysissupporting

confidence: 90%

The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

Gonçalves

Santos

2018

Braz. J. Food Technol.

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“…Jeddi, Jafarpour, Yeganeh, and Naseri () reported that there was no significant difference between chitosan‐coated and chitosan‐loaded Marjoram EO samples to retard the Pseudomonas growth. Hansen, Moen, Rødbotten, Berget, and Pettersen () observed that using MAP can effectively retard the Pseudomonas growth on cod loins ( Gadus morhua ).…”

Section: Resultsmentioning

confidence: 99%

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Maghami

Motalebi

Anvar

2019

Food Science & Nutrition

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Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.

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“…In the MA‐packages with a g/p ratio of 1.3/1.0 including an emitter, the level of headspace CO 2 increased to about 70% to 80% during the storage period, effectively compensating for the CO 2 absorbed by the product, whilst for MA‐packages with a g/p of 3.9/1.0 without emitter, the CO 2 level dropped to 35% to 40% during the storage time. In a recently published study (Hansen and others ), cod fillets in vacuum‐packages with a CO 2 emitter displayed a shelf‐life extension of 2 d (9 d total) compared to vacuum‐packages with a regular liquid absorber. However, the longest shelf life (13 d) was obtained for the combination MAP (60% CO 2 and 40% N 2 ) and CO 2 emitter, based on sensory (odor and appearance assessment) and microbiological evaluation (TVC, H 2 S‐producing bacteria counts, lactic acid bacteria counts (LAB), and microbiota analysis).…”

Section: Carbon Dioxide Emittersmentioning

confidence: 92%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

Self Cite

719

390

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua )

Cited by 50 publications

References 40 publications

The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Active Packaging Applications for Food

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