Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

Abstract

The aim was to study the effects of modified atmosphere packaging (MAP) consisting of 69% N 2 , 25% CO 2 , 5% O 2 and 1% CO on sensory and chemical indicators (O 2 in MAP, pH, lipids, total volatile basic nitrogen TVBN, nitrogen-trimethylamine N-TMA, free fatty acids FFA, peroxides PV, malondialdehyde MDA) of carp (Cyprinus carpio, L.) fillets and compare them with fillets in simple packaging (control group). A total of 24 carp of 2.17 ± 0.29 kg mean live weight were analyzed. The control fillets were analyzed on days 1, 2, 4, 7, 9 and 11. Fillets in MAP were analyzed on days 1, 4, 7, 9, 11, 14, 16 and 18. Fillets in MAP were pink red and the colour was stable (a carboxy-myoglobin complex), the control fillets were lighter with discolorations (from day 4). A change in the smell and consistency of fillets was observed starting on day 9 (MAP) and 4 (controls). Levels of pH in both types of samples fluctuated and no conclusive results were obtained. TVBN and N-TMA concentrations increased consistently upon fish aging. FFA concentrations on day 1 of monitoring were higher (p < 0.01) in MAP samples compared to the controls. Later, the production of these degradation products in the two types of packaging differed. MDA concentrations in MAP samples were lower (p < 0.01) throughout the experiment. MDA may be another suitable indicator for the determination of the intensity of fat oxidation. Fish safety and quality issues, shelf-life, lipid oxidation, chemical properties, carbon monoxide

Quality attributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

“…In common carp and bighead carp samples an increase of TVB-N values was observed during the storage period. Similar results have also been obtained by Ježek and Buchtova (2010) and Babić et al (2014). Since TVB-N is produced mainly during bacterial decomposition of fish meat, the higher content of TVC values in cold-smoked common carp samples may cause higher increase of TVB-N values at the end of experiment.…”

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

“…However, no limit for acceptability of common carp has been laid down by Commission Regulation (EC) 2074/2005. In their research, Ježek and Buchtová (2010) recommended 20 mg N/100 g in carp meat as the highest acceptable limit for TVB-N. In comparison with our study, TVB-N values in MAP 2 samples remained below this limit of acceptability throughout the entire storage period.…”

“…As reported by Jayasingh et al (2002), lipid oxidation was higher in samples packaged in MAP with 80% of O 2 compared to control samples exposed to ambient air, which is in agreement with the results of the present study. As concluded in Ruiz-Capillas and Moral (2001) (Ježek & Buchtová 2010), pointing out the fact that the PV cannot be considered as a suitable indicator of fish muscle freshness.…”

Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness

“…Arahisar i sar. [16] su u svojim istraživanjima ustanovili da je inicijalna vrednost za TVB-N u filetima pastrmke iznosila 12 mg N/100 g, dok Ježek i Buhtova [17] u filetima šarana na početku ispitivanja pokazuju vrednost za TVB-N od 16,25±0,79 mg N/100 g. Ove razlike u vrednostima za TVB-N, u odnosu na naša ispitivanja, mogu biti posledica različitih vrednosti neproteinskog azota mesa ribe, koje zavise od načina ishrane, vremena izlova, veličine ribe kao i mikrobiološkog kvaliteta mesa ribe [18].…”