Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Stored under Refrigeration and Temperature-Abuse Conditions

Abstract

We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO2:25% N2, and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to >25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

“…TMA-N content, which also indicates the extent of protein breakdown, usually caused by bacteria or enzymes, increased gradually in all the samples with storage time (Figure 2), as also observed by other authors. 21,22 The TMA-N content of the treated samples was lower than that of the control vacuum packs, probably due to the inhibitory effect of sodium acetate.…”

Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

“…The shelf-life increased as a result of lag phase extension of several aerobic spoilage bacteria and retardation of enzymatic spoilage (Ashie, Smith, & Simpson, 1996;Pastoriza, Sampedro, Herrera, & Cabo, 1996). Shelf-life of fish under CO 2 atmosphere storage could be extended (Reddy, Villanueva, & Kautter, 1995;Debevere & Boskou, 1996). However, loss in water-holding capacity of fish stored under MAP generally occurred (Masniyom, Benjakul, & Visessanguan, 2002).…”

Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices

“…Modified atmosphere packaging (MAP) is widely used as a supplement to ice or refrigeration to delay spoilage and extend the shelf-life of fresh fishery products (Pedrosa-Menabrito & Regenstein, 1988;Reddy, Villanueva, & Kautter, 1995). MAP under various levels of CO 2 was used in the1930 s to extend the shelflife of fresh fishery products kept in barrier package.…”