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Effect of modified atmosphere packaging on shelf-life of iced fresh hake slices

AuthorsPastoriza, Laura CSIC; Sampedro, Gabriel CSIC; Rodríguez Herrera, Juan José CSIC ORCID; López Cabo, Marta CSIC ORCID
Modified atmosphere
Total volatile bases
Mesophilic and psychrophilic bacterial counts
Protein functionaitly
Sensorial analyses
Issue Date1996
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 71(4): 541-547 (1996)
AbstractShelf-life of hake slices (Merlucciusmerluccius) stored in the ice state (2±1°C) under modified atmosphere packaging (MAP) conditions was determined by measurements of pH, total volatile bases (TVB) and trimethylamine (TMA) content, mesophilic and psychrophilic bacterial counts, malonaldehyde content, exudation, protein functionality and sensorial analyses (colour and odour). The effect of different gas mixtures were evaluated: (1) 40% CO2, 50% N2, 10% O2; (2) 60% CO2, 30% N2, 10% O2; (3) 40% CO2, 30% N2, 30% O2; (4) 60% CO2, 10% N2, 30% O2 and (5) air (control). Important differences were found between MAP-stored and air-stored hake slices. Shelf-life of hake stored under MAP conditions was two-fold extended. Bacterial growth wasinhibited, increases of pH, TMA and TVB were reduced, and alterations inprotein functionality were delayed, and off-odours were not noted in MAP-stored hake slices after 21 days storage. Significant correlations were found between TMA content and total viable count (TVC), as well as between apparent viscosity and exudation. Hake slices could be stored in the ice state under MAP conditions for about three weeks without an important loss of quality. Fish freshness, handling practices and initial bacterial load have an important influence of shelf-life of hake.
Description6 páginas, 1 tabla, 5 figuras
Publisher version (URL)http://dx.doi.org/10.1002/(SICI)1097-0010(199608)71:4<541::AID-JSFA615>3.0.CO;2-H
Appears in Collections:(IIM) Artículos
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