Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins
ABSTRACT: The aim of these experiments was to evaluate the effect of brining, modified atmosphere packaging (MAP), and superchilling on the quality changes of cod loins as measured by microbial, sensory, and chemical analysis. Unbrined and brined (2.5 ± 1.0% NaCl) cod loins were kept in styrofoam bo...
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crwiley:10.1111/j.1750-3841.2009.01200.x 2024-09-15T18:07:22+00:00 Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins Lauzon, Hélène L. Magnússon, Hannes Sveinsdóttir, Kolbrún Gudjónsdóttir, María Martinsdóttir, Emilía 2009 http://dx.doi.org/10.1111/j.1750-3841.2009.01200.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01200.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 74, issue 6 ISSN 0022-1147 1750-3841 journal-article 2009 crwiley https://doi.org/10.1111/j.1750-3841.2009.01200.x 2024-08-01T04:21:28Z ABSTRACT: The aim of these experiments was to evaluate the effect of brining, modified atmosphere packaging (MAP), and superchilling on the quality changes of cod loins as measured by microbial, sensory, and chemical analysis. Unbrined and brined (2.5 ± 1.0% NaCl) cod loins were kept in styrofoam boxes (air) and under modified atmosphere (MA, CO 2 /O 2 /N 2 : 50/5/45) at 0, −2, and −3.6 °C. Samples were examined over a 4‐wk period. Total viable psychrotrophic counts and counts of H 2 S‐producing bacteria reached higher numbers in the air‐packed brined fish at −2 and −3.6 °C than in comparable unbrined groups, being significantly different ( P < 0.05) at the lower temperature. However, lower counts of these bacteria were obtained in the brined MAP fish than in comparable unbrined fish. Counts of Photobacterium phosphoreum increased most rapidly in air‐ and MA‐packed loins kept at 0 °C. Lower counts were found at superchilled temperatures. According to sensory analysis the shelf life of unbrined air‐packed loins was about 11 d at 0 °C and 14 to 15 d at −2 °C. The shelf life of MA‐packed unbrined loins was about 14 to 15 d at 0 °C but 21 d at −2 °C. Thus, synergism of combined superchilling (−2 °C) and MA led to a considerable shelf life increase for unbrined loins despite the fact that processing and packaging took place 4 to 5 d post‐catch. The shelf life of air‐packed brined loins at −2 °C was 12 to 15 d but only 13 d under MA. The same synergistic effect did therefore not apply to brined loins as with unbrined ones. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of Food Science 74 6 M258 M267 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT: The aim of these experiments was to evaluate the effect of brining, modified atmosphere packaging (MAP), and superchilling on the quality changes of cod loins as measured by microbial, sensory, and chemical analysis. Unbrined and brined (2.5 ± 1.0% NaCl) cod loins were kept in styrofoam boxes (air) and under modified atmosphere (MA, CO 2 /O 2 /N 2 : 50/5/45) at 0, −2, and −3.6 °C. Samples were examined over a 4‐wk period. Total viable psychrotrophic counts and counts of H 2 S‐producing bacteria reached higher numbers in the air‐packed brined fish at −2 and −3.6 °C than in comparable unbrined groups, being significantly different ( P < 0.05) at the lower temperature. However, lower counts of these bacteria were obtained in the brined MAP fish than in comparable unbrined fish. Counts of Photobacterium phosphoreum increased most rapidly in air‐ and MA‐packed loins kept at 0 °C. Lower counts were found at superchilled temperatures. According to sensory analysis the shelf life of unbrined air‐packed loins was about 11 d at 0 °C and 14 to 15 d at −2 °C. The shelf life of MA‐packed unbrined loins was about 14 to 15 d at 0 °C but 21 d at −2 °C. Thus, synergism of combined superchilling (−2 °C) and MA led to a considerable shelf life increase for unbrined loins despite the fact that processing and packaging took place 4 to 5 d post‐catch. The shelf life of air‐packed brined loins at −2 °C was 12 to 15 d but only 13 d under MA. The same synergistic effect did therefore not apply to brined loins as with unbrined ones. |
format |
Article in Journal/Newspaper |
author |
Lauzon, Hélène L. Magnússon, Hannes Sveinsdóttir, Kolbrún Gudjónsdóttir, María Martinsdóttir, Emilía |
spellingShingle |
Lauzon, Hélène L. Magnússon, Hannes Sveinsdóttir, Kolbrún Gudjónsdóttir, María Martinsdóttir, Emilía Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins |
author_facet |
Lauzon, Hélène L. Magnússon, Hannes Sveinsdóttir, Kolbrún Gudjónsdóttir, María Martinsdóttir, Emilía |
author_sort |
Lauzon, Hélène L. |
title |
Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins |
title_short |
Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins |
title_full |
Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins |
title_fullStr |
Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins |
title_full_unstemmed |
Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins |
title_sort |
effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod ( gadus morhua) loins |
publisher |
Wiley |
publishDate |
2009 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2009.01200.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01200.x |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of Food Science volume 74, issue 6 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2009.01200.x |
container_title |
Journal of Food Science |
container_volume |
74 |
container_issue |
6 |
container_start_page |
M258 |
op_container_end_page |
M267 |
_version_ |
1810444748624756736 |