Shelf‐life extension of refrigerated seabass slices under modified atmosphere packaging

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Masniyom, Payap, Benjakul, Soottawat, Visessanguan, Wonnop
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2002
• Subjects: Carbonic acid
• Online Access: http://dx.doi.org/10.1002/jsfa.1108; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1108; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1108

Abstract The effect of CO 2 ‐enriched atmosphere in combination with either oxygen or nitrogen on the keeping quality of seabass slices stored at 4 °C was investigated. The inhibitory effect on bacterial growth increased proportionally to the CO 2 concentration in the packaging, maximum inhibition being achieved with 100% CO 2 ( P < 0.05). Seabass slices stored in CO 2 ‐enriched atmosphere had lower total volatile base, trimethylamine, ammonia and formaldehyde contents than those stored in air ( P < 0.05). However, increases in lightness and exudate loss were observed for samples packaged in high‐CO 2 atmosphere, suggesting the denaturation of both muscle and pigment proteins by carbonic acid formed. Thiobarbituric acid‐reactive substances (TBARS) increased as the CO 2 concentration increased ( P < 0.05). However, odour, flavour and overall acceptability of CO 2 ‐enriched packaged samples, particularly with 80 and 100% CO 2 , were acceptable throughout storage for 21 days. Chemical and microbial changes in all samples were generally in agreement with sensory panel evaluations. The shelf‐life of seabass slices packaged in 80–100% CO 2 atmosphere could be extended to more than 20 days at 4 °C, compared with 9 days for those packaged in air. © 2002 Society of Chemical Industry