The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

Abstract

The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

“…The K value is defined as the ratio of inosine (HxR) plus hypoxanthine (Hx) to the total adenosine triphosphate (ATP) and related compounds (ADP, AMP, IMP, HxR, and Hx) in fish muscle extract, reflecting the degree of nucleotide degradation [18]. As shown in Figure 1e, the initial K value of HTS fillets was 11.56%.…”

A review on cobia, Rachycentron canadum, aquaculture

“…Besides nutrition, rearing density and salinity have also been shown to significantly impact the growth, physiological responses, and flesh composition of cobia in captivity (Antony et al, 2020;Silva, Trushenski, Schwarz, & Cavalli, 2020). Finally, as the cobia global aquaculture industry expands, there has been a concerted effort to explore the effects of harvesting, processing, and handling practices on the quality of the product that is being delivered to the market (Baldi et al, 2018;Fogaça et al, 2017;Gonçalves & Santos, 2018;Remya, Mohan, Venkateshwarlu, Sivaraman, & Ravishankar, 2017).…”

The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage

“…The spoilage of fish during storage is usually caused by the microbial growth and enzymatic activities, protein degradation and lipid oxidation resulted in short shelf life and reduced flesh quality (Arashisara et al, 2004). Cobia sticks remained safe and with good microbiological, physical and chemical quality for a 28 days at 5°C in a modified atmosphere MAP (15% N 2 + 80% CO 2 + 5% O 2 ) (Gonçalves & Santos, 2018). A shelf-life of 15 days was defined for raw cobia stored on ice (Fogaça et al, 2017).…”