Innovations in Seafood Packaging Technologies: A Review

Gökoğlu, Nalan

doi:10.1080/87559129.2019.1649689

Cited by 40 publications

(32 citation statements)

References 95 publications

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“…Testing “light”, minimal preservation, or other proper packaging methods other than icing or chilling is timely to prolong the shelf-life [ 15 , 16 ]. Modified atmospheres have been used in seafood for some time, and are the subject of literature reviews since the 1990s [ 17 , 18 , 19 , 20 , 21 ]. In modified atmosphere packaging (MAP), a gas mixture different from atmospheric air substitutes the surrounding atmosphere of the seafood product.…”

Section: Introductionmentioning

confidence: 99%

“…It delays microbial growth, retards the trimethylamine (TMA) and total volatile basic nitrogen (TVB-N) formation, and partly maintains desirable sensorial properties. In contrast, MAP has added costs, requires temperature control, and involves special equipment [ 17 , 18 , 19 , 20 , 21 ]. Vacuum packaging (VP) can be understood as a particular case of MAP wherein the maximum amount of air inside a packaged seafood product is removed.…”

Section: Introductionmentioning

confidence: 99%

“…VP combined with chilled storage, extends the shelf-life of seafood products, by limiting the availability of O 2 necessary for the growth of aerobic bacteria. Moreover, VP involves a suitable moisture and gas permeability, and allows the assembly and protection from the contamination with undesirable substances from outer environment [ 17 ]. Both VP and MAP increase shelf-life.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Esteves

Guerra

Aníbal

2021

Foods

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Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Esteves

Guerra

Aníbal

2021

Foods

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“…Different treatments involving changes in product atmosphere have been shown to significantly improve microbial quality and reduce AMB and APC in a variety of seafood species. These include treatments with ozone in shrimp, scald fish, musky octopus, and cod [49], modified atmospheres in salmon, hake, cuttlefish, chub mackerel, and yellow gurnard [48,52], and vacuum packaging in sardines, smoked salmon, and fresh eel [53]. Aponte et al [49] noted that the sensitivity of microorganisms to gaseous bactericidal treatments (O 3 , CO 2 , gNO, N 2 , among others) varies according to the food matrix, the microbial species and strain, the method of applying and/or combined methods according to devices and procedures, and the methods adopted for the assessment of the antimicrobial efficacy.…”

Section: Effect Of Co 2 and Hhp Treatment On Microbial Behavior And Smentioning

confidence: 99%

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Pérez‐Won

Lemus‐Mondaca

Herrera-Lavados

et al. 2020

Foods

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This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.

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“…Alternative processes have emerged, such as the treatment with carbon monoxide (CO) or filtered wood smoke (tasteless smoke (TS), clear smoke…). These techniques are based on the use of CO as colourstabilizer, maintaining and enhancing the red colour associated with a fresh aspect of the fish flesh, particularly in tuna, and delaying the browning that usually appears with product aging (Barstad, Alvik, & Løvaas, 2006;Bartolucci et al, 2010;Gokoglu, 2020). Nevertheless, filtered wood smoke and CO-treatments of fish are not permitted in the European Union; moreover, CO is excluded from the list of allowed food additives (Regulation (EC) No 1333/2008).…”

Section: Introductionmentioning

confidence: 99%

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

Lacalle-Bergeron

Portolés

Sales

et al. 2020

Food Research International

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With the increase of the demand of low flavouring smoked seafood products, there is a need of methodologies able to distinguish between different seafood treatments, as not all of them are allowed in all markers. Following this objective, in the present work an untargeted volatolomics approach was applied to identify volatile markers that demonstrate that Cold smoked products can be distinguished from Tasteless smoke neither Carbon monoxide treated seafood, which are prohibited in the European Union. The use of dynamic headspace for the volatile extraction followed by thermal desorption in combination with Gas Chromatography (GC) coupled to single quadrupole Mass Spectrometry (MS) has been employed for the determination of volatile composition of smoked fish. Data processing consisted on the use of PARADISe software, applied for GC/MS data treatment, followed by the multivariate analysis with PLS_Toolbox (MATLAB), and finally the creation and validation of statistical classification model. All 107 variables obtained allowed the construction of a model reaching the correct classification of 97% of the blind samples, while a simplified model with only 11 variables correctly classified up to 93% of the blind samples. These 11 compounds were elucidated to develop subsequent target volatolomics approaches, if needed. Ordered according to the importance in the classification model, the elucidated compounds were: 3-methylcyclopentanone, ethylbenzene, 2-methyl-2-cyclopenten-1-one, 2-methyl-benzofuran, furfuryl alcohol, 2-acetylfuran, acetophenone, guaiacol, 1-hydroxy-2-butanone, 4-vinylguaicol and acetoin. The results demonstrated the great potential of untargeted volatolomics for smoked seafood treatments classification.

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Innovations in Seafood Packaging Technologies: A Review

Cited by 40 publications

References 95 publications

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

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