The effects of modified atmosphere and vacuum packaging on quality of chub mackerel

Erkan, Nuray; Ozden, Özkan; İnuğur, Müge

doi:10.1111/j.1365-2621.2006.01325.x

Cited by 32 publications

(31 citation statements)

References 35 publications

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“…Toivonen and DeEll (2001) observed gradual increases of alcoholic off-odors and an accumulation of ethanol, acetaldehyde, and ethyl acetate in the tissues of broccoli during 28 days under MAP at 1°C. In agreement with our results, acceptability scores for odour and taste of cooked air packaged MAP chub mackerel decreased with storage time (Erkan et al, 2007). The textural attributes such as the facility of cut and the presence of hard zones did not show significant differences during the storage period.…”

Section: Discussionsupporting

confidence: 80%

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

Marcelo

Valenciano

Guerra

et al. 2010

Span. j. agric. res.

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The aim of this study was to determine the influence of film type and modified atmosphere on the sensory quality of roasted apple cv. Reineta. Roasted apples were packaged using two different films, LORE 90 COOK and CN 300, under two different modified atmosphere conditions, Extendapak 1 ® (100% N 2 ) and Extendapak 47 ® (7.0% CO 2 2.5% O 2 90.5% N 2 ). The Packaged apples were stored for 210 days at 3°C. Sensory analyses were performed every 14 days until the end of the storage period. Each sample was made up of 178 fruit for each type of packaging and for each storage time. No significant differences were found between the newly elaborated and the stored roasted apples according to the difference test until the 84 th day of storage. No significant differences were found in the visual attributes of the apples, except for colour, neither between types of packaging nor between storage times. Significant differences were found in olfactory-gustatory attributes, odour intensity, sweet taste and alcoholic taste between type of packaging whereas significant differences were found between storage times for all olfactory-gustatory attributes. Juiciness was the only textural attribute that was significantly different between type of packaging and between storage times. When the film was less permeable of the film, the better the original properties of roasted apple cv. Reineta were kept better. There were significant differences between modified atmospheres, so Extendapak 1 ® was more appropriate than Extendapak 47 ® to keep the original characteristics of roasted apple cv. Reineta for a longer time. Additional key words: modified atmosphere packaging; sensory acceptability; sensory analysis; shelf life; sous vide. ResumenInfluencia del tipo de envase y del tipo de atmósfera modificada en la calidad sensorial de la manzana Reineta asada El propósito del estudio fue el de analizar la influencia del tipo de material de envasado y el tipo de atmósfera utilizada para almacenar manzana cv. Reineta asada del Bierzo. Para ello se utilizaron dos tipos de materiales de envasado LORE 90 COOK y CN 300 y dos atmósferas de envasado diferentes denominadas Extendapak 1 ® (100% N 2 ) y Extendapak 47 ® (7.0% CO 2 2.5% O 2 90.5% N 2 ). Se almacenaron durante un periodo de 210 días a 3°C. Se realizaron aná-lisis sensoriales cada 14 días. Cada muestra estaba formada por 178 frutas por cada tipo de envasado y para cada tiempo de almacenamiento. No se encontraron diferencias significativas en la prueba triangular entre manzanas recién elaboradas y manzanas almacenadas hasta los 84 días. En los atributos visuales valorados en el análisis descriptivo solo se encontraron diferencias significativas para el color tanto entre los tipos de envasado como a lo largo de la conservación. Para los atributos olfativos-gustativos se encontraron diferencias entre tipos de envasado para la intensidad de olor, sabor dulce y sabor alcohólico y para todos los atributos durante el tiempo de envasado. De los atributos de textura solamente presentó difere...

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Section: Discussionsupporting

confidence: 80%

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

Marcelo

Valenciano

Guerra

et al. 2010

Span. j. agric. res.

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“…The pH in both AP and MAP fillets significantly decreases over the first 7 days, reaching minimal at pH 6.49 and 6.25, respectively (p<0.05). Similar results were reported by Cyprian et al [1], Erkan et al [3], and Sveinsdottir et al [13] reported that MAP fish with CO 2 showed increasing exudation of the CO 2 dissolved on the fish body surface mucus, resulting in muscle acidification and decreases in the pH. Therefore, pH in MAP was lower than that of AP during the storage.…”

Section: Physiochemical Effectssupporting

confidence: 83%

“…Monteiro et al [2] reported that the shelf life of refrigerated tilapia fillets, treated by a combination of MAP at 40% CO 2 and 60% N 2 and irradiation, was increased from 3-8 days. Erkan et al [3] found that MAP (O 2 /CO 2 / N 2 , 5%/70%/25%) storage could extend the shelf life of chub mackerel to 12 days, compared to the air-packaged (AP) and vacuum-packed shelf lives of 9 days each when stored at 4°C. Since fish is more highly perishable than meat, the product temperature is the most important factor for increasing its shelf life [4].…”

Section: Introductionmentioning

confidence: 99%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

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The freshness and shelf life of filleted tilapia packaged in air packaging (AP) and modified-atmosphere packing (MAP) of CO 2 /N 2 30%/70% conditions, combined with freezing-point storage (-0.7°C-0°C) were investigated by sensory, textural, and physicochemical parameters, as well as microbiological and endogenous enzyme activities. The results showed that the total volatile base nitrogen, myofibril fragmentation index, sensory scores, total viable count, and pH in MAP tilapia fillets were lower than those of AP tilapia fillets, while the salt-soluble protein level and water holding capacity of MAP tilapia fillets were higher than those of AP tilapia fillets. Results showed that MAP combined with freezing-point storage exhibited a significant fresh-keeping effect on tilapia fillets, the shelf lives of AP and MAP tilapia fillets were 11 th and 14 th day, respectively; and total viable count and total volatile base nitrogen were 5.94 log CFU/g and 21.74 mg/100 g in MAP at 14 th day, respectively. It was concluded that an application of MAP combined with freezing-point storage on tilapia fillets preservation was achieved.

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“…2%, 4% solutions of this supernatant were prepared using distilled water. [13][14][15][16][17][18][19][20][21] Pure bacteria of lactic acid bacteria preparation Serial dilutions were prepared and then pour plated in solid nutrient broth culture, made by Merck Co. Germany, medium and incubated in 30°C to count the grown colonies after 48 hours and stored in the refrigerator to avoid the further growth of bacteria during the colony counting and the initial concentration of our solution were obtained. Concentration of 10 6 ml -1 were prepared that in this work we call it live cells or pure bacteria of L. lactis subsp.…”

Section: Bacterial Preparation and Supernatants Extractionmentioning

confidence: 99%

“…[12][13][14][15][16][17][18][19][20][21] The aim of this study was to use L. lactis subsp. lactis (PTCC1336) as LAB and its supernatant as a preservative to enhance the microbial and organoleptic quality of rainbow trout fillets using two methods including immersion and spray at 4°C refrigerated temperature and vacuum condition.…”

Section: Introductionmentioning

confidence: 99%

The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

Anbi

Razavilar

Naghadehi

et al. 2018

Microbiol Res (Pavia)

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Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum-packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 10 6 CFUml -1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg -1 ), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).

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The effects of modified atmosphere and vacuum packaging on quality of chub mackerel

Cited by 32 publications

References 35 publications

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

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