Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets

Sivertsvik, Morten; Rosnes, Jan Thomas; Jeksrud, Willy K.

doi:10.1016/j.jfoodeng.2003.09.004

Cited by 82 publications

(88 citation statements)

References 33 publications

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“…This is probably due to both, to dissolution of CO 2 in the marinated anchovies which is associated with increased carbonic acid production (Sivertsvik et al, 2004) and to the lower production of basic compounds in the samples as a result of the preservative effect of CO 2 (Sivertsvik et al, 2002;Farber, 1991). There were statistical importance between the decreased average pH values as depended on the storage period (P<0.05).…”

Section: Resultsmentioning

confidence: 95%

Untitled

Günşen¹,

Özcan²,

Aydın³

2011

Turk. J. Fish. Aquat. Sci.

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This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% CO 2 / 30% N 2 = M1, 50% CO 2 / 50% N 2 = M2) on the potential quality index, shelflife and histamine formation in marinated anchovies during the storage at 2±2°C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from "first quality" to "not consumed" on month 11 of storage at 2±2°C as compared to vacuum packaging (7 th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2±2°C. Marinated anchovies under MAP conditions were edible until the 11 th month of storage. The shelflifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7 th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes.Keywords: Marination, packaging, histamine, shelf-life. Modifiye Atmosfer Koşulları ve Vakum Altında Soğuk Depolanan Marine Hamsinin Bazı Kalite Kriterlerinin Belirlenmesi ÖzetBu çalışmada, vakum paketleme (VP) ve farklı gaz kombinasyonu (%70 CO 2 / %30 N 2 = M1, %50 CO 2 / %50 N 2 = M2) kullanılarak uygulanan modifiye atmosfer paketleme (MAP) tekniğinin, 2±2°C'de depolanan marine hamsilerin potansiyel kalite indeksi, raf ömrü ve histamin düzeyleri üzerine etkileri incelendi. Sonuçlar, VP ile karşılaştırıldığında (7. ayda), 2±2°C'de depolanan M1 ve M2 şartlarındaki marine hamsilerin tiyobarbiturik asid (TBA) değerlerinin depolamanın 11. ayında Türk Gıda Kodeksi'nde verilen limitleri aştığını, duyusal kalitelerinin ise "birinci kalite"den "tüketilemez" düzeye indiğini gösterdi. Marine hamsi örneklerinin TVB-N değerleri, histamin düzeyleri ve mikrobiyel yüklerinin her iki paketleme durumunda da Türk Gıda Kodeksi'nde verilen limitlerin altında kaldığı belirlendi. Soğukta depolanan marine hamsilerin raf ömrünün tespit edilmesinde, yağ oksidasyonu düzeylerine bağlı olarak elde edilen TBA ve duyusal analiz sonuçlarının belirleyici olduğu, MAP tekniği ile paketlenmiş soğukta depolanan marine hamsilerin raf ömrünün vakum paketli şekline göre 4 ay daha uzayarak 7 aydan 11 aya ulaştığı ve bu sürenin elde edilmesinde iki farklı gaz karışımının aynı etkiye sahip olduğu sonucuna varıldı.Anahtar Kelimeler: Marinasyon, paketleme, histamin, raf ömrü.Anahtar Kelimeler:

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Section: Resultsmentioning

confidence: 95%

Untitled

Günşen¹,

Özcan²,

Aydın³

2011

Turk. J. Fish. Aquat. Sci.

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“…However, carbon dioxide dissolution into the tissue liquid leads to an acidification of the medium and the subsequent formation of carbonic acid. Hence, the water-holding capacity decreases and the texture attributes deteriorate (47). Accordingly, beefsteaks packed with high carbon dioxide concentrations (MAP2 and MAP3) lost more water than samples stored with no carbon dioxide (MAP1).…”

Section: Vol 72 2006mentioning

confidence: 99%

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Ercolini

Russo

Torrieri

et al. 2006

Appl Environ Microbiol

392

244

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The microbial spoilage of beef was monitored during storage at 5°C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO 2 (MAP2), and (iii) 20% O 2 and 40% CO 2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.

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“…due to autolytic reactions or dissolving 256 gases. For the modelling and simulations a pH of 6.9 for raw cod fillets was used 257 (Sivertsvik, Rosnes, & Jeksrud, 2004). 258 259…”

Section: Dissociation Of Tma In Fish 217mentioning

confidence: 99%

Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept

Heising

Boekel

Dekker

2015

Food Packaging and Shelf Life

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The model was used to test different scenarios for sensor design. This showed clearly 40 that minimizing the aqueous phase will strongly improve the sensitivity of the sensor. 41Reducing the package headspace can further improve the sensitivity. 42In conclusion, the model can make accurate freshness predictions at a constant 43 temperature of 0 °C and also in case of temporally temperature abuse, but needs a 44 temperature-dependent correction for higher temperatures. Therefore combining the 45 conductivity-sensor with a temperature sensor enables this model to be used in the 46 development of an intelligent packaging to monitor the freshness of fish.

show abstract

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets

Cited by 82 publications

References 33 publications

Untitled

Untitled

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept

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