High-CO(2) 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-CO(2) packaging (70% or 60% CO(2)) comb...
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ftpubmed:oai:pubmedcentral.nih.gov:7356536 2023-05-15T18:15:48+02:00 High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage Mei, Jun Liu, Feng Fang, Shiyuan Lan, Weiqing Xie, Jing 2020-06-19 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356536/ http://www.ncbi.nlm.nih.gov/pubmed/32575384 https://doi.org/10.3390/molecules25122826 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356536/ http://www.ncbi.nlm.nih.gov/pubmed/32575384 http://dx.doi.org/10.3390/molecules25122826 © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). CC-BY Molecules Article Text 2020 ftpubmed https://doi.org/10.3390/molecules25122826 2020-08-02T00:19:23Z 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-CO(2) packaging (70% or 60% CO(2)) 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-CO(2) packaging during superchilling storage. Further, 60% CO(2)/10% O(2)/30% N(2) 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 PubMed Central (PMC) Molecules 25 12 2826 |
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Article Mei, Jun Liu, Feng Fang, Shiyuan Lan, Weiqing Xie, Jing High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
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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-CO(2) packaging (70% or 60% CO(2)) 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-CO(2) packaging during superchilling storage. Further, 60% CO(2)/10% O(2)/30% N(2) 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 |
Mei, Jun Liu, Feng Fang, Shiyuan Lan, Weiqing Xie, Jing |
author_facet |
Mei, Jun Liu, Feng Fang, Shiyuan Lan, Weiqing Xie, Jing |
author_sort |
Mei, Jun |
title |
High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_short |
High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_full |
High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_fullStr |
High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_full_unstemmed |
High-CO(2) Modified Atmosphere Packaging with Superchilling (−1.3 (°)C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage |
title_sort |
high-co(2) modified atmosphere packaging with superchilling (−1.3 (°)c) inhibit biochemical and flavor changes in turbot (scophthalmus maximus) during storage |
publisher |
MDPI |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356536/ http://www.ncbi.nlm.nih.gov/pubmed/32575384 https://doi.org/10.3390/molecules25122826 |
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Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
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Molecules |
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356536/ http://www.ncbi.nlm.nih.gov/pubmed/32575384 http://dx.doi.org/10.3390/molecules25122826 |
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© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
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CC-BY |
op_doi |
https://doi.org/10.3390/molecules25122826 |
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Molecules |
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25 |
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2826 |
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