Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Kuuliala, Lotta; hage, Yassmin Al; Ioannidis, Angelos-Gerasimos; Sader, Marc; Kerckhof, Frederiek‐Maarten; Vanderroost, Mike; Boon, Nico; Baets, Bernard De; Meulenaer, Bruno De; Ragaert, Peter; Devlieghere, Frank

doi:10.1016/j.fm.2017.10.011

Cited by 98 publications

(90 citation statements)

References 77 publications

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“…Then the decrease rate of edible coating treated group combined with MAP was slower than that of CK1 and CK2. That may be the MAP provides an effective inbuilt water vapor barrier and prevents loss by evaporation [7]. The fat content with different treatments showed a similar trend with moisture content during storage (Figure 1c).…”

Section: Quality Attributesmentioning

confidence: 69%

“…In addition, modified atmosphere packaging (MAP) is the process of filling with specific proportions of CO 2 , N 2 , and O 2 around a food product and then sealing that product in an impermeable package. Many published works indicated that MAP could be very proficient in extending the shelf-life of perishable foods especially fish products [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

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Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

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Section: Quality Attributesmentioning

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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show abstract

“…Sensory applications for meat, fish, and poultry debuted in the literature in 2018. Kuuliala et al . analysed spoilage of raw Atlantic cod ( Gadus morhua Linnaeus, 1758) stored under modified atmospheres using microbiological, chemical and sensory methods.…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

“…As noted by Kuuliala et al ., sensory rejection is not usually based on a single volatile. In a subsequent publication they investigated multivariate statistical methods for the identification of potential seafood spoilage indicators across multiple spoilage markers .…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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“…In this section, we apply the methodology proposed in this dissertation to a dataset of an acceptance test that measures the degree of freshness of samples of cod fish [87,127]. At the Laboratory of Food Microbiology and Food Preservation at Ghent University, r = 9 experts were asked to give their appreciation of the cod fish samples by ranking them, in terms of perceived freshness based on their smell.…”

Section: Food Spoilage In Belgiummentioning

confidence: 99%

Monotonicity-based consensus states for the monometric rationalisation of ranking rules with application in decision making

Pérez‐Fernández¹

2017

4OR-Q J Oper Res

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Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Cited by 98 publications

References 77 publications

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Monotonicity-based consensus states for the monometric rationalisation of ranking rules with application in decision making

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