Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging
Abstract The microbiological quality and shelf‐life of fresh cod fillets ( Gadus morhua ) packed under modified atmospheres (CO 2 /N 2 /O 2 , 40:20:40) were compared to air and vacuum‐skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensor...
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crwiley:10.1002/pts.2770060307 2024-06-23T07:52:56+00:00 Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging Galli, Antonietta Franzetti, Laura Carelli, Stefania Piergiovanni, Luciano Fava, Patrizia 1993 http://dx.doi.org/10.1002/pts.2770060307 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fpts.2770060307 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2770060307 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Packaging Technology and Science volume 6, issue 3, page 147-157 ISSN 0894-3214 1099-1522 journal-article 1993 crwiley https://doi.org/10.1002/pts.2770060307 2024-05-31T08:12:02Z Abstract The microbiological quality and shelf‐life of fresh cod fillets ( Gadus morhua ) packed under modified atmospheres (CO 2 /N 2 /O 2 , 40:20:40) were compared to air and vacuum‐skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram‐negative bacteria, H 2 S‐producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum‐skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we‐e always better than fillets maintained in air. Article in Journal/Newspaper Gadus morhua Wiley Online Library Packaging Technology and Science 6 3 147 157 |
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Wiley Online Library |
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language |
English |
description |
Abstract The microbiological quality and shelf‐life of fresh cod fillets ( Gadus morhua ) packed under modified atmospheres (CO 2 /N 2 /O 2 , 40:20:40) were compared to air and vacuum‐skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram‐negative bacteria, H 2 S‐producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum‐skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we‐e always better than fillets maintained in air. |
format |
Article in Journal/Newspaper |
author |
Galli, Antonietta Franzetti, Laura Carelli, Stefania Piergiovanni, Luciano Fava, Patrizia |
spellingShingle |
Galli, Antonietta Franzetti, Laura Carelli, Stefania Piergiovanni, Luciano Fava, Patrizia Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
author_facet |
Galli, Antonietta Franzetti, Laura Carelli, Stefania Piergiovanni, Luciano Fava, Patrizia |
author_sort |
Galli, Antonietta |
title |
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
title_short |
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
title_full |
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
title_fullStr |
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
title_full_unstemmed |
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
title_sort |
microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging |
publisher |
Wiley |
publishDate |
1993 |
url |
http://dx.doi.org/10.1002/pts.2770060307 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fpts.2770060307 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2770060307 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Packaging Technology and Science volume 6, issue 3, page 147-157 ISSN 0894-3214 1099-1522 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/pts.2770060307 |
container_title |
Packaging Technology and Science |
container_volume |
6 |
container_issue |
3 |
container_start_page |
147 |
op_container_end_page |
157 |
_version_ |
1802644390304284672 |