Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging

Stamatis, Nikolaos; Arkoudelos, J.S.

doi:10.1016/j.foodcont.2005.10.009

Cited by 88 publications

(69 citation statements)

References 33 publications

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“…Although the total Enterobacteriaceae count found in the present study was far more than 10 3 log CFU/g, which according to the Dutch standard was considered as limit value for the total number of Enterobacteriaceae in fresh fish [15,16], results are in accordance with the fact that CO2, primarily in high concentrations, acts inhibitively on Gram negative bacteria, including Enterobacteriaceae. In accordance with the present study are results of others [17,18,19,20,21], in which the influence of MAP on fresh fish was examined, and which came to the conclusion that high levels of CO2 in the package (>50%) have a protective effect on the product and consequently, reduce both the total Enterobacteriaceae count as well as the total number of bacteria.…”

Section: Resultssupporting

confidence: 91%

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Đorđević

Pavlićević²,

Bošković

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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Section: Resultssupporting

confidence: 91%

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Đorđević

Pavlićević²,

Bošković

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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“…The effect of various CO 2 contents has previously been examined in a number of studies, and delayed microbial growth has been reported e.g. in rainbow trout (Arashisar et al 2004;Randell et al 1997), herring (Özogul et al 2000;Randell et al 1997), swordfish (Pantazi et al 2008), chub mackerel (Stamatis and Arkoudelos 2007), sea bass (Poli et al 2006), sardines (Özogul et al 2004), salmon (de la Hoz et al 2000), and cod (Sivertsvik 2007). CO 2 is responsible for the bacteriostatic effect in modified atmospheres and its general effects on microorganisms are the intensification of their latest growth stage and a decrease in the growth rate during the logarithmic stage (Farber 1991).…”

Section: Discussionmentioning

confidence: 99%

Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

Hudecová¹,

Buchtová²,

Steinhauserova³

2010

Acta Vet. Brno

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The aim of this study was to compare the growth rate of total viable counts (TVC), psychrotrophic viable counts (PVC), coliform bacteria and E. coli in portions of fresh common carp (Cyprinus carpio L.) under two different modified atmosphere packaging (experimental MAP1: 70% N 2 /30% CO 2; experimental MAP2: 80% O 2 /20% CO 2 ) and air (control samples) stored at +4 ± 0.5 °C, and to determine their shelf life. The presence of pathogens (Salmonella spp. and Listeria monocytogenes) was also surveyed in this study. A total of 360 portions from 90 common carp were examined. Laboratory analyses were performed on storage day 0 (production day) and days 3, 7 and 10. As compared to air packaging, the numbers of TVC and PVC were significantly lower (p < 0.001) in both modified atmosphere packaging (MAP) on storage days 7 and 10; coliform bacteria were significantly lower only on day 7. E. coli counts in fresh carp during storage were generally low, showing levels of < 1 log cfu/g. Salmonella spp. and Listeria monocytogenes were not detected in any of the examined samples. All the strains of Listeria spp. were identified as Listeria innocua. According to TVC values and sensory changes, the shelf life of carp portions was determined as 6 days in MAP1, 8 days in MAP2 and 3 days in air.

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“…Obviously, the use of 75% CO 2 did not notably inhibit the growth of LAB due to their tolerance against the action of CO 2 , and on the contrary may inhibit growth of other bacteria because of the formation of lactic acid and bacteriocins and this fact may contribute to their selective growth during spoilage of seafood products. Likewise, Pournis et al (2005) and Stamatis and Arkoudelos (2007) pointed out that there were high final counts of LAB in the microbial flora of refrigerated fish species, stored under various MAP conditions.…”

Section: Resultsmentioning

confidence: 98%

Effects of Vacuum and Modified Atmosphere Packaging on Microbial Flora and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) during Controlled Freezing-point Storage at −0.8°C

Wang

Liu

Dong

et al. 2014

FSTR

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Effects of vacuum and modified atmosphere packaging (MAP) on microbial flora, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), the exudates and sensory attributes in IntroductionPacific white shrimp (Litopenaeus vannamei) is one of the most important seafood traded worldwide, and also one of the most representative aquatic products for its positive culinary quality and high nutritional values (Oosterveer, 2006;Qian et al., 2013). Since fresh shrimps have a short shelf life, which causes substantial practical problems for its transportation and distribution, and they are very sensitive to microbial spoilage and can be contaminated by bacteria naturally present in the marine environment, such as lactic acid bacteria, Vibrio spp., Enterobacteriaceae, Aeromonas spp. and Jeyasekaran et al., 2006;Wang et al., 2010;Behnam et al., 2013;Binsi et al., 2013;Carrascosa et al., 2013), or in the digestive tract, which is not always removed directly after catch. Besides, flesh of shrimp after death is still active and biochemically alive, the organic decomposition or the change of shrimp composition may be triggered by various factors, Wang et al. 1142 i.e. enzymes and microbiological activities, the need to develop methods for maintaining good postmortem quality of shrimps on their way to the market increases (Wang and Zeng, 2009;Cui et al., 2013). The effectiveness of MAP to curtail bacterial growth and improve shelf-life stability of shrimp has also been evaluated in some studies (Bak et al., 1999;Thepnuan et al., 2008;Wang et al., 2010).More recently, an additional storage technique based on the Japanese concept of 'Hyo-on' has attracted considerable interest.'Hyo-on', also called controlled freezing-point storage, employs a temperature range, in which foods remain in a non-frozen temperature-zone between the freezing point of water and that of an individual material (Yamane, 1982;Fukuma et al., 1998).Storing food at controlled freezing-point temperatures can be advantageous in terms of maintaining food freshness and suppressing harmful microorganisms as compared to other storage temperature (Yamane, 1996;Wang and Zeng, 2009). In addition to these advantages, there is an additional effect that may keep food quality (Bohnert and Jensen, 1996;Guo et al., 2008). However, to our knowledge, limited research has been conducted to assess the impact of MAP on the microbiological, physicochemical and sensory attributes of shrimps stored under chilled or refrigerated temperature. In particular, it is completely unknown how MAP with mixed CO 2 , O 2 and N 2 gases would affect the quality attributes of raw shrimp during controlled freezing-point storage. The purpose of this study was to investigate the effects of air, vacuum and MAP on microbial flora and shelf-life of Pacific white shrimp (Litopenaeus vannamei) during controlled freezing-point storage at _ 0.8℃. The air packaging was used as control for comparison. For AP, the pouches were sealed using an impulse heat-sealing machine (Model SF-200, P&S Co., Ltd...

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Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging

Cited by 88 publications

References 33 publications

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

Effects of Vacuum and Modified Atmosphere Packaging on Microbial Flora and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) during Controlled Freezing-point Storage at −0.8°C

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