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1.
The combined effect of superchilling and modi?ed atmosphere packaging (MAP) treatment on the quality of swimming crab during storage was investigated. As a result, signi?cantly (p < 0.05) higher inhibitor effects on total aerobic plate counts (TPCs) were observed in MAP treatments than in control (air package). Additionally, chemical analysis results showed that MAP treatments with 40–80% carbon dioxide (CO2) were highly effective in maintaining lower total volatile basic-nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N), pH, and thiobarbituric acid reactive substances (TBARS) values in swimming crab (p < 0.05). On the other hand, the brightness (L*) results also con?rmed that this combined treatment showed a positive effect on the stability of color during storage. Results also indicated that the combination of superchilling and 60% CO2 MAP treatment prolonged the shelf life of swimming crab to 15–20 days. However, 100% CO2 MAP treatment showed a negative effect on the drip loss and overall acceptability, indicating CO2 content should be considered as a critical factor in this promising technology.  相似文献   

2.
[目的]为探究不同包装对丁香鱼干常温贮藏期间的品质特性影响,[方法] 以空气包装为对照,与真空包装、气调包装和CO2包装做比较,测定贮藏过程中菌落总数、TVB-N、POV、TBA、色差、挥发性风味成分及感官评分的变化。[结果]结果显示,真空、气调、CO2三种包装均能有效抑制丁香鱼干微生物生长,常温25 ℃贮藏8 d后,真空包装组样品TVB-N、POV和TBA值分别较空气包装组降低47.08%、4.13%和25.49%,并且真空包装组样品在减缓样品色泽变化、保护肌纤维结构完整性、保留挥发性风味成分和保持感官特性方面均具有较佳效果,确定了真空包装为丁香鱼干的最佳包装方式。基于Arhenius方程建立了丁香鱼干货架期预测模型,25 ℃和35 ℃下真空包装丁香鱼干的货架期分别为6.07和3.23 d。[意义]本研究成果可为丁香鱼干常温物流过程中的品质控制提供理论依据。  相似文献   

3.
In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified atmosphere packaging (MAP; M1 = 80%/20% CO2/N2, M2 = 65%/35% CO2/N2, M3 = 30%/60%/10% CO2/N2/O2), and stored at 2 ± 1°C. Microbiological, chemical, sensory, and color analyses were conducted to determine the changes in quality. Total viable bacteria counts did not exceed the limit of consumption (7 log cfu/g) for all groups on Day 31. Total volatile basic nitrogen (TVB-N) and trimethylamine- nitrogen (TMA-N) values of M1, M2, and M3 remained lower than the proposed acceptability limits of 35 and 12 mg N/100 g, respectively, up to 31 days of storage. However, VP lakerda samples exceeded TVB-N limits after 31 days of storage, whereas A lakerda samples exceeded after 8 days of storage. In our study, sensory analysis determined the shelf life of modified atmosphere packaged lakerda. When Group A is compared with the other groups, MAP and VP lengthened the shelf life of lakerda by 23 days.  相似文献   

4.
Solutions of chitosan (2%, w/v), garlic essential oil (5%, v/v), and their combination (2%, w/v chitosan +5%, v/v garlic essential oil) were applied to the surface of grass carp fillets. Subsequently, sensory, microbiological analyses (total viable count (TVC), Pseudomonas spp., Aeromonas spp., and H2S-producing bacteria), and physicochemical changes (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and centrifugation loss) of grass carp fillets were evaluated over a 16-day storage at 4 ± 1°C. The treated samples resulted in significantly (p < 0.05) higher overall acceptance scores than the control from day 8. The TVC of grass carp fillets was reduced from the initial level (4.0 log CFU/g) to 2–3 log CFU/g when the fillets were treated with either garlic essential oil or chitosan solution. After 4 days of storage, the Pseudomonas spp. counts in the chitosan-treated samples were significantly lower (p < 0.05) than the counts in control and samples treated with garlic essential oil. A lag phase of 6 days for the counts of H2S-producing bacteria of fish fillets that were treated with chitosan or the combination solution was observed. The combination of chitosan with garlic essential oil did not show synergistic effects, although it displayed a higher degree of antimicrobial efficacy with respect to the spoiled bacteria. However, the combination of chitosan with garlic essential oil was the most effective at inhibiting the formation of TVB-N. Samples that were treated with garlic essential oil displayed the highest TBARS levels on days 4 and 6 (p < 0.05).  相似文献   

5.
ABSTRACT

Soluble gas stabilization (SGS) is a relatively recent methodology of active packaging that has been proposed to extend the shelf life of packaged fish. The aim of the present work was to study the effect of SGS applied at different extents (2 bars: 30 and 60 min) on the shelf life of sea bream and sea bass fillets packed in air during chilled storage. Quality changes were evaluated by sensory assessment, microbiological analysis (TVC), TBARs, pH value, TVB-N, and TMA-N. No significant extension of sensory shelf life was visible as a function of SGS treatment. The treatment of fillets in CO2 at 2 bars during 60 min had a positive effect on the microbiological shelf life of both species. On the other hand, TMA-N and TVB-N showed similar changes during storage period and were not affected by the CO2 treatment. Sea bream treated with SGS always presented higher TBARs than control samples. Nevertheless, oxidation of sea bream and in particular, of sea bass fillets, did not appear to be a significant problem during chilled storage.  相似文献   

6.
Abstract

Shelf life of cultured gilt-head sea bream fillets (Sparus aurata) in over-wrap, vacuum and gas mixture packages stored during 27 days at 1±1°C was compared. The gas mixtures used contained CO2, O2, and N2 at different percentages (0% O2 + 50% CO2 + 50% N2; 10% O2 +50%CO2 +40%N2;20%O2 +50%CO2 +30%N2;30%O2 +50% CO2 + 20% N2).

The evolution of the freshness degree of the packaged fillets was carried out by measurements of total volatile bases (TVB), trimethylamine (TMA), Tiobarbituric Acid Reactives Substances (TBARS), K i and H values, psychrotrophic bacterial counts and sensory evaluation (color, odor, flavor).

Fish fillets were obtained 3 hours after harvesting with the best handling practices. As a consequence of this, the initial bacterial load was very low. The inhibitory effect of CO2 on bacterial growth was very effective, keeping very low counts throughout all the storage period. Gas packages without O2 and vacuum packages presented very low oxidation, whereas TBARS values in over-wrap and 10%, 20% and 30% O2packaged fillets increased according to the oxygen content in the package. Ki value and specially H value differentiated very well among aero-bically stored fillets, vacuum and modified atmosphere packaging. TVB and TMA productions were poor freshness indicators, since no differences were found among treatments. Sensory quality of fillets deteriorated faster in over-wrap than in vacuum and gas packages. Modified atmospheres containing 20 and 30% O2 were given lower sensory scores than vacuum packages, since they gave rise to yellowness of the fillets and off-odors and off-flavors.

In summary, modified atmosphere packaging of filleted gilt-head sea breams with a gas mixture consisted of 50% CO2 + 50% N2 gave rise to an important extension of shelf life compared to over-wrap packaging, vacuum and modified atmosphere packaging with gas mixtures containing O2. This was due to the very low oxidation levels produced during the storage, the lower H value as a consequence of a minor production of Hx and the great inhibition on microbial growth.  相似文献   

7.
ABSTRACT

The objective of the current study was to determine the effects of chitosan (CH) coatings containing Mentha spicata essential oil (MSO; 0.2 and 0.4%) and zinc oxide nanoparticle (ZnO; 0.2 and 0.4%) on chemical (total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of raw rainbow trout fillets during 14 days of refrigerated storage. Final microbial population of CH + MSO 0.4% + ZnO 0.4% and CH + MSO 0.4% + ZnO 0.2% retarded approximately 3–5 log CFU/g as compared to control groups (P < 0.05). At the end of storage time in control samples, TVB-N, TBARS, and PV reached 49.3 mg N/100 g, 3.31 mg malonaldehyde/kg, and 2.04 meq peroxide/kg lipid, while the values for the treated samples with MSO (0.2 and 0.4%) in combination with ZnO (0.2 and 0.4%) remained lower than 25 mg N/100 g, 2 mg malonaldehyde/kg, and 1.1 meq peroxide/kg lipid, respectively. The results indicate a potential use of CH coating containing MSO and ZnO as an effective type of antimicrobial packaging to maintain quality of rainbow trout fillets.  相似文献   

8.
The stuffed mussel is a traditional, ready-to-eat food in Turkey which is produced by cooking rice and various spices filled inside the mussel. This article examines the effect on sensory, chemical, and microbiological parameters of stuffed mussels of two gas mixtures—MAP1 50% N2/50% CO2 and MAP2 100% CO2—used as modified atmospheres for cold storage at +4°C. Air packaged samples were chosen as the control group. Based primarily on sensory characteristics, MAP1 gas mixture was the most effective for stuffed mussel. According to sensory results, it has been determined that the control samples kept until the 11th day, while the MAP1 and the MAP2 groups kept until the 13th day. Of the chemical indices determined, the TVB-N values of MAP1 and MAP2 remained lower than the proposed acceptability limits of 20 mg N/100 g, up to 13 days of storage. Microbiological analysis results did not find any differences between the groups. It was found that the shelf life of air and MAP1-MAP2 packaged samples were 7 and 11 days, respectively.  相似文献   

9.
ABSTRACT

The effect of dip treatment with solvent-free whole radish extract (WRE) on quality characteristics of Deccan mahseer steaks was evaluated during the chilled storage. In-vitro antioxidant activities of the extract were evaluated based on total phenolic and flavonoid contents, DPPH radical scavenging activity, and metal chelating ability prior to the dip treatment. The quality parameters, including total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and free fatty acid (FFA), were significantly (p < .05) reduced in WRE treated steaks compared to the control (CT) steaks. WRE treatment of fish steaks significantly controlled the lipid oxidation parameters of thiobarbituric acid reactive substances (TBARS) and peroxide value (PV). Total plate count (TPC) of CT sample was higher than the treated sample and remained within the limit of 7 log10 cfu/g at the end of storage. As per the sensory analysis, shelf life of Deccan mahseer was determined to be 15 days for WRE treated steaks and 9 days for control steaks during chill storage. Based on the results, it can be concluded that WRE treatment can limit the progress of fish spoilage bacteria in fish steaks and can be used as a substitute for synthetic additives.  相似文献   

10.
ABSTRACT

This study monitored the physical, chemical, and sensory quality of raw Pacific white shrimp (Litopenaeus vannamei) and the evolution of microbial flora under modified atmosphere packaging (MAP) with varying concentrations of CO2 (95% CO2/5% O2; 80% CO2/15% N2/5% O2; 65% CO2/30% N2/5% O2) at 4°C during 10-day storage. Plate counts on selective agars indicated that MAP had a strong inhibitory effect on psychrotrophic bacteria, mesophilic bacteria, Enterobacteriaceae, and H2S-producing bacteria. Analyses with molecular techniques (denaturing gradient gel electrophoresis, DGGE) by extracting bacterial DNA from shrimp samples showed that Vibrio spp. and Aeromonas spp. were predominant in fresh MAP samples. Shewanella putrefaciens, which dominated in samples stored in air, were found sporadically in MAP samples. Interestingly, lactic acid bacteria were not predominant in MAP samples, whose pH values were high (6.66 to 8.14) during storage. The content of total volatile basic nitrogen in MAP samples was about 10 mg N/g lower than the control at the end of storage. Higher lightness values and sensory scores were also observed in samples under MAP. However, MAP with CO2 concentrations higher than 80% did not enhance the inhibitory effect on bacterial growth but induced more severe reddening and sensory quality loss.  相似文献   

11.
This study investigated postmortem changes of yellowfin tuna (Thunnus albacares) and water migration upon storage at 0°C and 4°C as determined by low-field nuclear magnetic resonance (LF-NMR 1H). It clearly showed that with increasing storage time, sensory scores and physical evaluations (hardness, chewiness), proton density of the water, and moisture content decreased, while total volatile basic nitrogen (TVB-N), K value, aerobic plate counts (APCs), and psychrotrophic bacterial counts increased. The results of LF-NMR showed that T21 (trapped water) had extremely significant correlations with sensory evaluation, texture profile analysis, TVB-N, K value, APC, and psychrotrophic bacteria (p < 0.01) and established multiple linear regression. It was concluded that the LF-NMR was an important technique to evaluate storage time and temperature of yellowfin tuna’s quality in terms of water migration during low-temperature storage.  相似文献   

12.
南极磷虾冻藏温度下的品质变化及其货架期分析   总被引：6，自引：1，他引：6  
以出肉率及化学变化(pH、TVB-N、TBARS、Ca2 -ATPase活性)为指标,结合感官评价,探讨了南极磷虾冻藏温度下(-8、-18和-28 ℃)的品质变化及货架期。实验结果显示,南极磷虾感官评分与冻藏时间和冻藏温度均有显著的相关性(r=0.982和0.981),-8 ℃条件下20 d后南极磷虾感官不可接受,-18和-28 ℃条件下南极磷虾分别在75和120 d时感官不可接受;出肉率与冻藏时间有显著的相关性(r=0.953),在-8、-18和-28 ℃条件下南极磷虾出肉率在货架期终点分别达到31.62%、31.21%、34.52%;pH与冻藏时间和冻藏温度相关性不明显,不适宜用作反映南极磷虾冻藏条件下的品质指标,但随时间的延长pH仍呈增长趋势,在货架期终点3种冻藏温度下南极磷虾pH分别达到7.94、7.99、7.84;TVB-N和TBARS分别与冻藏时间有显著相关性(r=0.944和0.935),但TVB-N只与-8 ℃条件下的温度有显著相关性,TBARS只与-18和-28 ℃冻藏温度有显著相关性,在货架期终点时(感官不能接受)3种冻藏温度下南极磷虾TVB-N和TBARS分别为21.43、20.49、19.74 mg/100 g和0.88、0.78、0.66 mg MA/kg,均低于腐败水平阈值;Ca2 -ATPase活性下降显著,与冻藏时间呈显著相关性(r=-0.929)。南极磷虾感官指标、出肉率、TVB-N、TBARS、Ca2 -ATPase活性均在冻藏期间有明显变化,且与冻藏时间有明显的相关性,可以考虑用作反映冻藏条件下南极磷虾品质变化指标。因此,综合各项指标并结合感官评价,可以判断实验过程中3种冻藏温度下南极磷虾货架期终点分别为20、75、120 d。  相似文献   

13.
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14.
ABSTRACT

To understand biochemical characteristics, storage stability, and freshness indicators of white shrimp (Litopenaeus vannamei), changes in extractable nitrogenous compounds, microbial count, and sensory rating of white shrimp during storage at 25 and 4°C were investigated. Free amino acids showed a slow increase during storage at 25°C, but no obvious change was found at 4°C. Adenosine triphosphate (ATP) and adenosine diphosphate (ADP) were found at initial stage and decreased rapidly after storage. Both inosine 5′-monophosphate (IMP) and adenosine monophosphate (AMP) increased and then decreased during storage. Inosine, hypoxanthine, and the K-value gradually increased with time. The levels of total volatile basic nitrogen (TVB-N), NH3, and trimethylamine (TMA) of white shrimp increased with storage time at 25 and 4°C. The TVB-N, NH3, TMA, inosine, hypoxanthine, and K-value could be considered as freshness indicators of white shrimp during storage. However, the total plate count did not corroborate the acceptability recommended limits for white shrimp during storage. The sensory evaluation, associated with TVB-N, TMA, and K-value, showed the quality was unacceptable after 6 h storage at 25°C and 7 days at 4°C.  相似文献   

15.
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16.
Fish freshness estimation has been mostly studied in terms of total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) determination and partially addresses the kinetics, which limits its practical utility. In this study, TVB-N and TMA-N content of Rohu stored under limited refrigerated (5 and 0°C) and frozen (?5°C) conditions for 42 days showed an increasing trend, respectively. TVB-N and TMA-N formation in stored Rohu was higher at higher temperature and their initial and final values were found 4.57 ± 0.321, 0.14 ± 0.047 mg/100g and 46.56 ± 0.994, 3.24 ± 0.112 mg/100g, respectively. The volatile formations in Rohu at ?5°C were slow, as the frozen storage arrests the enzymatic and microbial activities in comparison to 0°C and above. The kinetics of TVB-N and TMA-N were investigated using zero, first, and nth-order reaction model. First-order kinetics exhibited the best fit model for TVB-N (R2 = 0.98; χ2 = 0.045), whereas TMA-N formation showed nth-order kinetics (n = ?0.4608, R2 = 0.96, χ2 = 0.028) as best fit model. The first-order kinetic reaction contributed activation energy of 58.16 kJ/mol for TVB-N and 10.86 kJ/mol for TMA-N. TVB-N and TMA-N formations were influenced by storage temperature and duration as expected. Kinetic parameters were also significantly (P ≤ 0.05) affected by storage temperatures.  相似文献   

17.
The effect of Ultraviolet radiation type C (UV-C) radiation (0.100 ± 0.010 J/cm2) on shelf life of Arapaima gigas fillets stored at 4 ± 1°C for 18 days was investigated. The samples were analyzed for total aerobic mesophilic bacteria (TAMB) counts; total aerobic psychrotrophic bacteria (TAPB) counts; Enterobacteriaceae; purge loss; pH; lipid oxidation; total volatile bases (TVB-N); ammonia; biogenic amines (BAs); and L*, a*, and b* values. UV-C radiation increased (P < 0.05) the generation time of all bacterial groups evaluated, increasing the shelf life by 2 days. UV-C-treated fillets showed lower (P < 0.05) L* values, purge loss, pH, TVB-N, ammonia, and BAs levels than their control counterparts throughout the storage period. Moreover, UV-C treatment did not result (P > 0.05) in detrimental effects on lipid oxidation or a* and b* values. UV-C at 0.100 J/cm2 demonstrated a good potential for use in A. gigas fillets and, therefore, it could be applied at industrial scale.  相似文献   

18.
The aim of the study was to quantify the shelf life and quality characteristics of puffer fish, Lagocephalus guentheri, fillets on chilled storage at 2 ± 1°C. The puffer fish muscle contains 16.14% protein, 80.76% moisture, 0.99% ash, and 0.17% fat. The mouse bioassay proved the absence of tetradotoxin in muscle, liver, skin, and gonads of the fish. The polyunsaturated fatty acid to saturated fatty acid (P/S) ratio of puffer fish was found to be 1.3, with n-3 to n-6 ratio of 3.27. The puffer fish had hypocholesterolemic/hypercholesterolemic ratio (H/H) value of 2.68, artherogenicity index of 0.43, and thrombogenicity index of 0.29. Beheaded and deskinned fishes were filleted and were studied for 10 days of chilled storage. The physical, chemical, sensory, and microbiological parameters showed significant (p < 0.05) changes during the entire storage period. While the hydrolytic rancidity was significantly correlated to springiness, gumminess, and chewiness of fillets, the peroxide value (PV) correlated with the color attributes and pH. The hardness of the samples decreased significantly and was evident in both sensory and instrumental analysis. With storage time, the yellowness of the fillets increased steadily. The results of this study can help in improving processing, preservation, and marketing aspects and enhance the utility of puffer fish.  相似文献   

19.
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The aim of this study was to evaluate changes on flesh physicochemical spoilage parameters (pH, total volatile bases (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and color) of palm ruff (Seriolella violacea) fillets in pre- and post-rigor conditions, subjected to two different HHP conditions: 450 MPa and 550 MPa, for 3 and 4 min each. Unpressurized and pressurized fillets were kept in chilled storage (4 ± 1°C) for 26 days to assess the effect of HHP on shelf life. pH and TBA values increased after HHP treatment and with storage time for both unpressurized and pressurized samples. This is attributable to pressure-induced lipid oxidation. Lightness (L*) values increased with pressure, where fish fillets had a cooked appearance. TMA and TVB-N values decreased after HHP treatment compared to the unpressurized samples, showing that HHP treatment is an efficient method to maintain the quality of palm ruff fillets. There was no clear difference between pre- and post-rigor in the parameters evaluated.  相似文献   

20.
ABSTRACT

This work evaluated the technological, bacteriological, and sensorial quality of cookies produced with increasing levels (0%, 10%, 20%, 30%, and 40%) of mechanically separated meat flour from tilapia (MSMF) to replace rice flour (RF) in order to identify the optimal level without compromising the overall quality of the product. The cookies were analyzed for expansion index (EI), specific volume (SV), hardness, color, water activity (aw ), coagulase-positive staphylococci, coliforms at 45°C, Salmonella spp., and sensory acceptance. The inclusion of MSMF affected (P < .05) some characteristics such as EI, SV, aw , hardness, and color (L*, a*, b*), but all formulations met the legal bacteriological standards. Cookies with 20% substitution of RF by MSMF presented 58.82% carbohydrates, 18.53% proteins, and 11.31% lipids, and was the most accepted (P < .05); 51% of consumers rated it with a score of six or higher (above I liked slightly). It is concluded that the substitution of 20% of RF by MSMF can be used for nutritional enrichment of widely consumed conventional products.  相似文献   

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