Which Would Be the Most Suitable Package for Seafood?

Hirsch, Arthur

doi:10.1007/978-1-4615-3908-7_22

Cited by 2 publications

(1 citation statement)

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“…Seafood is a very perishable product; thus, any means of increasing shelf life is desirable (Hirsch 1991). Vacuum packaging (VP) is a preservation technique used successfully in a variety of seafood products (Felix-Armenta et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent

Ramírez‐Suárez

Pacheco‐Aguilar

Scheuren‐Acevedo

et al. 2015

Journal of Food Safety

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This study aimed to evaluate the effect of a natural antimicrobial agent (Pronat) on selected quality indicators during the shelf life of vacuum-packed frankfurters made from jumbo squid (Dosidicus gigas) muscle. Frankfurters with and without Pronat (0.1%) were vacuum-packed and stored at 2-4C for up to 28 days. The physicochemical parameters (water loss, pH, thiobarbituric acid value, peroxide value, moisture, texture [texture profile analysis and sharing force], folding test performance, water-holding capacity [WHC], drip loss and color) as well as the microbial counts (total aerobic and anaerobic count, total and fecal coliform) of the samples were assessed. The samples with Pronat were physicochemically stable and in good microbiological condition up to 21 days compared with the control. The main changes were attributed to color, WHC and drip loss. The Pronat concentration used in squid frankfurters greatly improved their microbiological shelf life but did not considerably improve the physicochemical quality indicators assessed in the present study.

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Section: Introductionmentioning

confidence: 99%