Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions:

Pantazi, D.; Papavergou, A.; Pournis, Nikolaos; Kontominas, Michael G.; Savvaidis, Ioannis N.

doi:10.1016/j.fm.2007.06.006

Cited by 96 publications

(64 citation statements)

References 29 publications

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“…dominated spoilage in all samples, as also reported by Gram and Huss (1996) for aerobically packed fish. This is in agreement with other published studies on aerobic storage of fresh, chilled fish (Kyrana et al 1997 (Paleologos et al 2004;Pantazi et al 2008). However, the sensory rejection of untreated fish has also been associated with lower microbial counts, such as 10 6 log CFU g )1 for Pseudomonas spp.…”

Section: Discussionsupporting

confidence: 92%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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Section: Discussionsupporting

confidence: 92%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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“…All vacuum packed groups contained significantly lower TMA-N than air packed group. Vacuum packaging is demonstrated to have inhibitory effect on growth of microflora responsible for degradation of trimethyl amine oxide which was consistent with the results of various authors (Manju et al 2007;Pantazi et al 2008). Presence of mint extract in vacuum further improved the inhibitory effect, leading to lowest TMA-N levels.…”

Section: Tma-nsupporting

confidence: 89%

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

et al. 2016

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The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0-2°C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel were analysed at periodic intervals. Mint extract treated [dipping in 0.5% (w/v) solution of mint extract for 30 min] and vacuum packed fishes (MEVP) had significantly lower total volatile base nitrogen and trimethyl amine nitrogen compared to those packed under vacuum (CVP) and air (CAP) without mint extract treatment. Nucleotide degradation rate was lower in MEVP followed by CVP and CAP. Vacuum packaging in combination with ME treatment significantly inhibited lipid hydrolysis and lipid oxidation in mackerel as observed from its lower free fatty acid, peroxide value and thiobarbituric acid reactive substances values. Synergistic use of mint extract and vacuum packaging has markedly controlled microbial proliferation in the samples. Based on sensory evaluation, shelf life of Indian mackerel stored at 0-2°C was determined as 13 days for CAP group, 16 days for CVP group and 21 days for MEVP group, respectively. The present study revealed that combination of vacuum packaging and mint extract treatment can be a promising technology to improve the storage quality of chill stored gutted mackerel.

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“…(Sivertsvik et al, 2002;Goulas and Kontominas, 2007). However, it is recognized that O 2 could not only inhibit potential growth of anaerobes but maintain the better aroma of meat (Jayasingh et al, 2001;Sivertsvik, 2007;Pantazi et al, 2008).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (<i>Litopenaeus vannamei</i>) under Controlled Freezing-point Storage at −0.8°C

Wang

Liu

Yang

et al. 2016

FSTR

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Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions:

Cited by 96 publications

References 29 publications

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (<i>Litopenaeus vannamei</i>) under Controlled Freezing-point Storage at −0.8°C

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