Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

Ólafsdóttir, Guðrún; Lauzon, Hélène L.; Martinsdóttir, Emilía; Oehlenschläger, J.; Kristbergsson, Kristberg

doi:10.1111/j.1365-2621.2006.tb08928.x

Cited by 98 publications

(100 citation statements)

References 31 publications

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“…Those authors concluded that TVB-N and TMA-N can be controlled under the acceptable values within 21 days. Similar findings were reported by Olafsdottir [46] for super chilled cod (Gadus morhua) fillets storied 15 d at -1.5°C; Liu [39] for common carp (Cyprinus carpio) surimi processed with cryoprotectants (a mixture of sucrose and sorbitol) super chilled at -3°C; and Zhu [47] for catfish (Clarias gariepinus) fillets stored at -0.7°C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO 2 /40% N 2 (MAP) ( Table 1).…”

Section: Total Volatile Base Nitrogensupporting

confidence: 81%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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Section: Total Volatile Base Nitrogensupporting

confidence: 81%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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“…However, GC-MS analysis may provide data on volatile compounds that change with ageing as well as quantify the appearance of new (perhaps undesirable) aromatic notes previously determined by GC-O. [3] Looking for alternative methodologies, electronic noses (e-nose) can be a useful tool for a rapid characterization and discrimination of products, and they have been applied in shelf-life studies of different food products, such as tomato, [4] mandarins, [5] nuts, [6] apples, [7] bread, [8] cod fillets, [9] milk [10] and cheese, [11,12] among others.…”

Section: Introductionmentioning

confidence: 99%

Monitoring changes in the volatile profile of cheese crackers during storage using GC–MS and PTR–MS

Pozo-Bayón

Martín-Álvarez

Reineccius

2009

Flavour & Fragrance J

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The primary objective of this work was to determine the feasibility of using PTR-MS ion profiles to monitor changes in the volatile profile of cheese crackers during storage. This was done by obtaining PTR-MS ion profiles of cheese crackers during the early shelf-life of the product (first 4 months of storage) and comparing these data to those obtained using a more traditional approach, i.e. purge and trap-GC-MS (PT-GC-MS). The PTR-MS profile of the samples was monitored for 47 ion masses, mainly corresponding to low molecular weight compounds or fragments of low mass. From the application of multivariate statistical analysis (cluster analysis, PCA, ANOVA) to the PTR-MS data of the samples of different storage times, it was shown that the age of the sample was an important factor for their classification. It was possible to differentiate two main groups of samples, the first group included samples of age <3 months (1, 1.5 and 2 months). This group had low ion intensities relative to the second group. The second group comprised samples of age ≥3 months (3 and 4 months) that showed higher ion intensities. PT-GC-MS data on the same samples found 38 volatile compounds, primarily aldehydes, that increased during storage. A good correlation was found between changes in some PTR-MS masses and major volatile compounds of crackers. The compounds that increased were generally products of autoxidation. It appears that a PTR-MS could be a useful tool for monitoring volatile changes during storage in cheese crackers.

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“…In this respect, e-noses based on selective detection of the important volatile compounds, which are contributing to the spoilage odour (i.e. amines, sulphur compounds, alcohols, aldehydes, and esters) could be used to rapidly determine quality changes in fish [52].…”

Section: Smell-related Qualitymentioning

confidence: 99%

Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

Korel

Balaban

2010

Handbook of Seafood Quality, Safety and Health Applications

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The increase in demand for seafood products has catalyzed the desire for higher standards regarding safety and quality issues. Since seafoods are perishable, freshness is a major quality parameter to be considered [1,2]. There is no unique freshness or spoilage indicator for seafood, therefore combinations of selected indicators need to be used to evaluate freshness [3,4]. An important and widely used method to determine freshness is sensory evaluation [5]. The Quality Index Method (QIM) uses a demerit point scoring system [6] based on the evaluation of the important sensory attributes (odour, texture, and appearance) of fish and other aquatic foods. The sensory quality is expressed by the sum of the demerit points, and a linear correlation between these points and the storage time is used to predict the freshness of the target seafood [5,7,8]. The QIM has been developed for various seafood species and products, such as Atlantic mackerel (Scomber scombrus), horse mackerel (Trachurus trachurus), European sardine (Sardina pilchardus) [9], gilthead seabream (Sparus aurata)[10], farmed Atlantic salmon (Salmo salar) [11,12], and cod (Gadus morhua) [13], etc. Even though QIM is fast and reliable in determining the freshness of seafood, it still requires experts to evaluate the quality attributes. Alternatively, appearance, odour, and taste can be measured by machine vision system (MVS), electronic nose (e-nose), and electronic tongue (e-tongue), respectively.In this chapter, the measurement of visual, odour, and taste quality of seafood using MVS, e-nose, and e-tongue is discussed. A few literature examples are given for all techniques, some of which are given from research conducted in our own laboratories. Visual qualityVisual quality of seafood includes appearance (size, shape, and colour) attributes. These have a direct influence on the seafood's value and acceptance. One of the methods of measuring them is by using a MVS, which consists of a digital camera to acquire images, an illumination system (e.g. a light box with fluorescent bulbs as lighting source), and computer software to analyze the image [14,15]. This is a rapid, objective, repeatable, and non-destructive method, Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

Abstract: RISTBERGSSONRISTBERGSSON RISTBERGSSON steadily under superchilling conditions reaching counts as high as 7.6 log CFU/g at sensory rejection. steadily under superchilling conditions reaching counts as high as 7.6 log CFU/g at sensory rejection.

Cited by 98 publications

References 31 publications

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Monitoring changes in the volatile profile of cheese crackers during storage using GC–MS and PTR–MS

Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

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