Lipid autoxidation in fishery products postharvest: Is cold to freezing oxygen‐free packaged storage the better remedy?

Euro J Lipid Sci & Tech

Badalucco

et al. 2016

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Given its capacity to offer real-time and tested storage success, the use of modified atmosphere packaging (MAP) appears increasingly attractive and of commercial global interest for (sea)foods products. Moreover, it adapts oxygen-free systems that when combined with other preservation methods show high promise to robustly tackle the overall deterioration of fishery products. In this work, freezing and oxygen-free (vacuumas well as modified atmospheres of 50% N 2 -50%CO 2 -and 100% N 2 ) packaging methods has been applied to Norway lobster (NL) (Nephrops norvegicus) and resultant data compared with conventional preservative treatment of sulphite together with control (untreated). Specifically, the objective was to evaluate differences in lipid oxidation (thiobarbituric acid {TBA}) and related flesh qualities (total volatile base (TVB) nitrogen, pH, free amino acids (FAAs), proximal composition, as well as melanosis scores) during storage period of up to 12 months. The result showed that across treatments, whilst the TBA values were little coincidental with superficial fluctuations in proximal composition and some pH differences, the TVB-N values seemed unaffected except some increases in 100 % N 2 -treated NL samples at the second half of frozen storage. Although individual FAAs statistically differed per treatment (P<0.05), trends of total FAAs seemed regular with some resemblances between treatments (P>0.05). Additionally, the treatments of 50% N 2 -50%CO 2 -and 100% N 2 -to apparently delay the melanosis formation in NL samples appears very promising replacement for the sulphite ones. Keywords:Crustacea/ Oxygen-free packaging/Freezing/ Lipid autoxidation/ Quality attributes. Practical applicationsNorway lobster (NL) is among crustacea species receiving increasing global interest given its economic value. But lipid damage together with other freshness restraints continually affects its postharvest shelf. Modified atmosphere packaging (MAP) adapts oxygen-free system which when combined with other preservation methods offers real-time and tested food storage success. Amid the advances in MAP to-date, relevant information about freezing combined with oxygen-free packaging atmospheres applied to Norway lobster species has not been found. This current research was purposed to demonstrate the effect of freezing and oxygen-free packaging atmospheres on lipid oxidation and related flesh qualities of NL samples. Graphical abstractThe lipid oxidation of oxygen-free (vacuum-as well as modified atmospheres of 50% N 2 -50%CO 2 -and 100% N 2 ) packaged Norway lobster samples measured by thiobarbituric acid (TBA) and presented in mg MDA/kg in comparison to conventional preservative treatment of sulphite together with control (untreated). The image symbols include: (■) Vacuum; (▲) N 2 -CO 2 ; (Δ) N 2 ; () Sulfited; (□) Control. Image shows that lipid oxidation of NL samples, although it appears somewhat affected during the first six months of frozen storage compared to the much-reduced effects the remaining months, st...

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of freezing and oxygen‐free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus)

Euro J Lipid Sci & Tech

Badalucco

et al. 2016

Self Cite

“…MAP simply involves the modification of gas mixtures within the packaging headspace, mainly, decreasing oxygen contents, while increasing carbon dioxide (CO 2 ) contents and/or nitrogen (N 2 ) aimed at prolonging shelf life particularly of perishable food products (15). Many seafood products subject to MAP combined treatments have been reported such as sardines (11), maatjes herring (16), lingcod fillets (17), red mullet (13), deep water rose shrimp (13), tiger prawn (18), Pacific white shrimp (14, 19), common dolphin fish (13), and giant red shrimp (20). The use of MAP also aims to supplement the use of chemical additives such as sulphite agents largely applied to crustacean products given its potentials to inhibit postmortem black spot.…”

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Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons

Food & Nutrition Research

Pipitone

et al. 2016

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BackgroundTo date, there seems to be limited-to-zero emphasis about how consumers perceive crustacean products subject to either chemical and or non-chemical preservative treatments. In addition, studies that investigated price comparisons of crustacean products subject to either chemical or chemical-free preservative methods seem unreported.ObjectiveThis study focused on providing some foundational knowledge about how consumers perceive traditionally harvested crustaceans that are either chemical-treated and or free of chemicals, incorporating price comparisons using a descriptive approach.DesignThe study design employed a questionnaire approach via interview using a computer-assisted telephone system and sampled 1,540 participants across five key locations in Italy. To actualize consumer sensitivity, ‘price’ was the focus given its crucial role as a consumption barrier. Prior to this, variables such as demographic characteristics of participants, frequency of purchasing, quality attributes/factors that limit the consumption of crustaceans were equally considered.ResultsBy price comparisons, consumers are likely to favor chemical-free (modified atmosphere packaging) crustacean products amid a price increase of up to 15%. But, a further price increase such as by 25% could markedly damage consumers’ feelings, which might lead to a considerable number opting out in favor of either chemical-treated or other seafood products. Comparing locations, the studied variables showed no statistical differences (p>0.05). On the contrary, the response weightings fluctuated across the studied categories. Both response weightings and coefficient of variation helped reveal more about how responses deviated per variable categories.ConclusionsThis study has revealed some foundational knowledge about how consumers perceive traditionally harvested crustaceans that were either chemical-treated or subject to chemical-free preservative up to price sensitivity using Italy as a reference case, which is applicable to other parts of the globe.

Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

Food Science & Nutrition

Vitale

et al. 2017

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Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry‐ice treatments and superchilling (−1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as “One‐T”) and repeatedly/sequentially on European anchovy (herein referred to as “Seq‐T”). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone‐treated (“Seq‐T”) showed lower TVC and Pseudomonas spp. values compared with one‐time treated (“One‐T”) slurry‐iced and control samples. Thus, combined slurry‐ice and superchilling storage at Seq‐T produced improved antimicrobial activity over One‐T application. Largely, ozonized slurry‐ice outcomes/results appear promising thanks to superchilling storage.