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Shelf life extension of Atlantic pomfret (Brama brama) fillets by packaging under a vacuum-skin system

AutorPérez-Alonso, Francisco; Aubourg, Santiago P. ; Rodríguez, Óscar ; Barros-Velázquez, J.
Palabras claveAtlantic pomfret
Vacuum-skin packaging
Traditional vacuum packaging
Sensory, microbiological and biochemical analysis
Shelf life
Fecha de publicación2004
EditorSpringer
CitaciónEuropean Food Research and Technology 218(4): 313-317 (2004)
ResumenThe present study was aimed at improving the commercialisation strategies of Atlantic pomfret (Brama brama), a medium-size fish commonly consumed as fresh fish. With this purpose, an innovative vacuum-skin packaging system including a surface thermal treatment was tested on Atlantic pomfret fillets stored at 4 C for up to 19 days. The results were compared with traditional vacuum packaging carried out in parallel. The investigation of three sensory features (flesh appearance, flesh odour and flesh colour), five biochemical parameters (pH, free fatty acids, conjugated dienes, fluorescent compounds and total volatile bases) and three microbiological parameters (aerobic mesophiles, anaerobes and coliforms) was carried out in both batches. The vacuum-skin packaging system showed an interesting preservative effect leading to a significantly higher quality retention and longer shelf life (12 days) with respect to both traditional vacuum packaging (7 days) and a control batch kept in air (5 days). From the results obtained, it is concluded that the vacuum-skin system allows an extended shelf life and a better maintenance of the sensory, biochemical and microbiological quality of Atlantic pomfret fillets. This innovative packaging system might be applied to other kinds of fish species to stimulate the marketing opportunities.
Descripción5 páginas, 5 tablas.-- The final publication is available at www.springerlink.com
Versión del editorhttp://dx.doi.org/10.1007/s00217-003-0831-z
URIhttp://hdl.handle.net/10261/51699
DOI10.1007/s00217-003-0831-z
ISSN1438-2377
E-ISSN1438-2385
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