Thawed Cod Fillets Spoil Less Rapidly Than Unfrozen Fillets When Stored under Modified Atmosphere at 2°C

Abstract

The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified atmospheres with and without added oxygen. The shelf life of 11 to 12 days in the fresh MAP cod was extended to more than 20 days in the thawed MAP cod at 2 degrees C. This shelf life extension was most likely due to the inactivation of the spoilage bacterium Photobacterium phosphoreum during frozen storage as reflected both in chemical analyses and sensory evaluation. In contrast to fresh MAP cod fillets no significant production of trimethylamine occurred and almost no amine odor and taste were detected during 20 days of chill storage of thawed MAP cod fillets. The use of frozen fillets as raw material not only provides a more stable product in MAP but also allows much greater flexibility for production and distribution. However, a slightly increased concentration of dimethylamine, a larger drip loss, and detection of weak frozen storage flavor were observed in the thawed MAP cod fillets.

Cod and rainbow trout as freeze–chilled meal elements

“…• C. 11 From the present result it is obvious that a similar conclusion holds for freeze-chilled fish.…”

“…The drip loss was comparable to that reported for frozen-thawed MAP cod. 11 In rainbow trout, the lowest mean drip loss was observed on day 2 and the highest on day 12 (Table 4). The mean drip loss about doubled in rainbow trout during the storage period and the range was similar for both species.…”

Elevated concentrations of oxygen on the stability of live mussel stored refrigerated

“…The advantages and disadvantages of 8 MAP have been periodically evaluated [1,2,3,4,5] and its use does not eliminate the 9 need for appropriate control of the storage conditions, especially temperature, as well as 10 an adequate protocol for food manipulation and sanitation at each preparation stage. There 11 have been many studies involving all food classes, raw [6,7], frozen [8,9], cooked, pre-12 cooked and prepared dishes [10,11]. These studies researched alternative methods to 13 promote the stability and safety of refrigerated food.…”

Application of Modified Atmosphere Packaging (Map) on Fresh Fish

“…Guldager et al (1998) reported that Pacific whiting fillet packed in 100% CO 2 and kept at 4°C has shelf life up to 15 days. Meanwhile, combination of MAP with super-chiling can extend the shelf life, i.e of Atlantic salmon (Salmo salar) fillets.…”

“…It can be used alone or combined with other preservation technique like freeze-chilling which is able to extend the shelf life of pacific whiting, mackerel and salmon fillet (Fagan et and kept at 4°C has shelf life up to 15 days (Guldager et al, 1998).…”