Effects of vacuum and modified atmosphere on textural parameters and structural proteins of cultured meagre (Argyrosomus regius) fillets

Abstract

The influence of two preservation strategies (vacuum package and modified atmosphere package) on the post-mortem changes of textural parameters, pH, water holding capacity, sarcoplasmic and myofibrillar proteins, and collagen content of meagre (Argyrosomus regius) fillets was studied. Fillets were stored in a cold room in aerobic (control, C), vacuum (V) and modified atmosphere (MA) package. Samples were withdrawn at six sampling points throughout 15-day storage, and post-mortem changes were assessed. The textural parameters were significantly enhanced in V and MA compared to C. Both V and MA treatments reduced the intensity of a group of myofibrillar protein fractions (140-195 kDa) and increased insoluble collagen compared to C. Consequently, the post-mortem flesh softening in C was attributed to increased proteolysis in both intracellular and extracellular structural proteins. The preservation of the textural and biochemical characteristics of meagre fillets subjected to V and MA treatments makes these two treatments highly recommendable for the commercialization of meagre fillets.

Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C

“…In the majority of studies, the fillets stored in ice or at chilled temperature have a higher count of bacteria than whole fish and a similar or inferior shelf life (Chytiri et al, 2004a;Hernández et al, 2009;Paleologos et al, 2004;Poli et al, 2006;Taliadourou et al, 2003). However, when fillets are vacuum or modified atmosphere packed, a shelf-life extension of several days is often observed (Arashisar et al, 2004;Ayala et al, 2011;Dalgaard et al, 1993;Genç et al, 2013;Li et al, 2011;Mendes and Gonçalves, 2008;Sáez et al, 2014).…”

“…This is shorter than that of whole fish, which was established as 13-15 days by Fauré (2009) and Régina et al (2014). The use of vacuum and modified-atmosphere packaging in combination with chilled storage has been found to extend the shelf-life of meagre fillets (Genç et al, 2013;Sáez et al, 2015;Sáez et al, 2014), a fish belonging to the same family (Sciaenidae) as red drum, and also fillets of sea bream, sea bass and bogue (Kakouri et al, 1997;Kostaki et al, 2009;Mendes and Gonçalves, 2008), cod (Dalgaard et al, 1993), yellow grouper (Li et al, 2011), rainbow trout (Frangos et al, 2010;Rodrigues et al, 2016) and swordfish (Kykkidou et al, 2009). However, there are no data for packed fillets of red drum.…”

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

“…To date, studies regarding postharvest preservation techniques for seafood have included physical and chemical preservation methods. Physical preservation methods include depuration (Cliver ), freezing (Melody and others ), modified atmosphere packaging (Saez and others ; Hassoun and Karoui ), irradiation (Kang and others , ), mild‐heat treatment (Xie and others ; Ye and others ), dehydration (Cao ), and high pressure (HP) treatment (Long and others ; Gómez‐Estaca and others ; Kaur and others 2016). Chemical preservation technologies include the use of additives including salt treatment (Seo and others ), antimicrobial preservation, and antioxidant preservation (Cao ).…”

Effects of Modified Atmosphere Packaging, Storage Temperature, and Absorbent Pads on the Quality of Fresh Cape Hake Fish Fillets

“…Similarly, the effects of vacuum and modified atmospheres on textural parameters and structural proteins of cultured meagre (Argyrosomus regius) fillets were studied by Sáez et al [28]. Hernández et al [29] evaluated the influence of modified atmosphere in packing sous vide of pirarucu in tucupi and shrimp sauce under refrigeration.…”