High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage
The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined...
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ftmdpi:oai:mdpi.com:/1420-3049/25/12/2826/ 2023-08-20T04:09:40+02:00 High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage Jun Mei Feng Liu Shiyuan Fang Weiqing Lan Jing Xie agris 2020-06-19 application/pdf https://doi.org/10.3390/molecules25122826 EN eng Multidisciplinary Digital Publishing Institute Flavours and Fragrances https://dx.doi.org/10.3390/molecules25122826 https://creativecommons.org/licenses/by/4.0/ Molecules; Volume 25; Issue 12; Pages: 2826 turbot modified atmosphere packaging superchilling shelf life quality Text 2020 ftmdpi https://doi.org/10.3390/molecules25122826 2023-07-31T23:39:37Z The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage Text Scophthalmus maximus Turbot MDPI Open Access Publishing Molecules 25 12 2826 |
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MDPI Open Access Publishing |
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English |
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turbot modified atmosphere packaging superchilling shelf life quality |
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turbot modified atmosphere packaging superchilling shelf life quality Jun Mei Feng Liu Shiyuan Fang Weiqing Lan Jing Xie High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
topic_facet |
turbot modified atmosphere packaging superchilling shelf life quality |
description |
The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage |
format |
Text |
author |
Jun Mei Feng Liu Shiyuan Fang Weiqing Lan Jing Xie |
author_facet |
Jun Mei Feng Liu Shiyuan Fang Weiqing Lan Jing Xie |
author_sort |
Jun Mei |
title |
High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_short |
High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_full |
High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_fullStr |
High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_full_unstemmed |
High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_sort |
high-co2 modified atmosphere packaging with superchilling (−1.3 °c) inhibit biochemical and flavor changes in turbot (scophthalmus maximus) during storage |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2020 |
url |
https://doi.org/10.3390/molecules25122826 |
op_coverage |
agris |
genre |
Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
op_source |
Molecules; Volume 25; Issue 12; Pages: 2826 |
op_relation |
Flavours and Fragrances https://dx.doi.org/10.3390/molecules25122826 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/molecules25122826 |
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Molecules |
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25 |
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12 |
container_start_page |
2826 |
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1774723271988609024 |