Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

Aras-Hisar, Sukriye; Hisar, Olcay; Kaya, Mükerrem; Yanık, Telat

doi:10.1016/j.ijfoodmicro.2004.05.024

Cited by 246 publications

(183 citation statements)

References 27 publications

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“…4). Similar conclusions were also drawn by Hernández et al (2009) and Ježek and Buchtová (2007), but, for instance, Arashisar et al (2004) reported a higher (25 mg.100 g -1 ) acceptable TVBN value for the rainbow trout (Oncorhynchus mykiss). TVBN consists of low-molecular substances of nitrogen character (ammonia, trimethylamine, creatine, purine bases, free amino acids), which are products of microbial catabolism.…”

Section: Discussionsupporting

confidence: 78%

Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

Ježek

Buchtová

2010

Acta Vet. Brno

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The aim was to study the effects of modified atmosphere packaging (MAP) consisting of 69% N 2 , 25% CO 2 , 5% O 2 and 1% CO on sensory and chemical indicators (O 2 in MAP, pH, lipids, total volatile basic nitrogen TVBN, nitrogen-trimethylamine N-TMA, free fatty acids FFA, peroxides PV, malondialdehyde MDA) of carp (Cyprinus carpio, L.) fillets and compare them with fillets in simple packaging (control group). A total of 24 carp of 2.17 ± 0.29 kg mean live weight were analyzed. The control fillets were analyzed on days 1, 2, 4, 7, 9 and 11. Fillets in MAP were analyzed on days 1, 4, 7, 9, 11, 14, 16 and 18. Fillets in MAP were pink red and the colour was stable (a carboxy-myoglobin complex), the control fillets were lighter with discolorations (from day 4). A change in the smell and consistency of fillets was observed starting on day 9 (MAP) and 4 (controls). Levels of pH in both types of samples fluctuated and no conclusive results were obtained. TVBN and N-TMA concentrations increased consistently upon fish aging. FFA concentrations on day 1 of monitoring were higher (p < 0.01) in MAP samples compared to the controls. Later, the production of these degradation products in the two types of packaging differed. MDA concentrations in MAP samples were lower (p < 0.01) throughout the experiment. MDA may be another suitable indicator for the determination of the intensity of fat oxidation. Fish safety and quality issues, shelf-life, lipid oxidation, chemical properties, carbon monoxide

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Section: Discussionsupporting

confidence: 78%

Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

Ježek

Buchtová

2010

Acta Vet. Brno

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“…3. The initial TVB-N values for the control and treated rainbow trout were 10.31 and 10.21 mg N/100 g muscle, respectively, which were similar to the values reported by Gimenez et al (2002) and Arashisar et al (2004), who investigated shelf life of filleted rainbow trout packaged in vacuum and gas mixture conditions stored at 1 and 4°C, respectively. In this study, the TVB-N content of muscle in the both groups of fish increased (p<0.05) throughout the storage and reached to 26.10 and 20.87 mg N/100 g muscle for those treated without and with nisin, respectively, at day 16.…”

Section: Evaluation Of Total Volatile Basic Nitrogen (Tvb-n)supporting

confidence: 85%

“…In all cases, serial dilutions from the microbial extracts were prepared in 0.1 % peptone water. Enumeration of total viable counts (TVC) and psychrotrophic viable counts (PVC) were determined on Tryptic soy agar (TSA, pH 7.3, Merck VM267758 425, Darmstadt, Germany) after incubation period of 2 days at 35°C or 10 days at 4°C, respectively (Arashisar et al 2004;Kilinc et al 2007). Lactic acid bacteria (LAB) were enumerated on de Man Rogosa and Sharp agar (MRS, pH 6.2, Quelab, 879843, Montreal, Canada) incubated anaerobically at 30°C for 2 days (Hampikyan and Ugur 2007).…”

Section: Bacteriological Assessmentsmentioning

confidence: 99%

“…In this study, the TVB-N content of muscle in the both groups of fish increased (p<0.05) throughout the storage and reached to 26.10 and 20.87 mg N/100 g muscle for those treated without and with nisin, respectively, at day 16. This phenomenon probably caused from the deamination of amino-acids, formation of NH 3 , and other volatile amines during storage time (Arashisar et al 2004). Given that no limit for acceptability of rainbow trout has been determined by Decision 95/149 (EU 1995), Gimenez et al (2002) recommended a value of 25 mg N/100 g muscle as the highest acceptable level.…”

Section: Evaluation Of Total Volatile Basic Nitrogen (Tvb-n)mentioning

confidence: 99%

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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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“…There are several studies on the quality characteristics of rainbow trout during various storage conditions (Rezaei and Hosseini 2008;Oraei et al 2012;Arashisar et al 2004). However, few reports covered quality changes in rainbow trout fillets during super chilling and chilled storage, and there is limited information regarding the correlations between nucleotide ratios (K, Ki, H, G, P and Fr values) and other freshness indicators in rainbow trout fillets.…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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In order to evaluate the effect of super chilling (−3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3°C and 11 days at −3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

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Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

Cited by 246 publications

References 27 publications

Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

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

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

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