The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

Abstract:

The effects of modified atmosphere packaging (MAP: 80%CO₂/20%O₂) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

• Periodical: Advanced Materials Research (Volume 1051)
• Pages: 378-382
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1051.378
• Online since: October 2014
• Authors: Wei Qing Lan, Jing Xie*, Feng Zhu, Rui Qi Zhu
• Keywords: Chilled Storage, Chitosan, Modified Atmosphere Packaging (MAP), Pampus argenteus

References

[1] Torrieri, E., Carlino, P.A., Cavella, S., et al. Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets. Journal of Food Engineering 105(2011) 429–435.

DOI: 10.1016/j.jfoodeng.2011.02.038

[2] Joana Santos, Francisca Lisboa, Nazaré Pestana, et al. Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters. Food and Bioprocess Technology. 6(2012).

DOI: 10.1007/s11947-012-0900-z

[3] Gioacchino Bono, Cinzia Badalucco. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus). LWT- Food Science and Technology. 47(2012) 500-504.

DOI: 10.1016/j.lwt.2012.02.014

[4] Rudrapatnam, N.T., Farooqahmed, S.K. Chitin—the undisputed biomolecule of great potential. Critical Review in Food Science and Nutrition, 43(2003) 61–87.

DOI: 10.1080/10408690390826455

[5] Shahidi, F., Arachchi, J.K.V., Jeon, Y.J. Food applications of chitin and chitosan. Trends in Food Science and Technology, 10(1999) 37–51.

DOI: 10.1016/s0924-2244(99)00017-5

[6] Dalgaard, P. Qualitative and quantitative characterization of spoilage bacteria from packed fish. International Journal of Food Microbiology, 26(3) (1995) 319-333.

DOI: 10.1016/0168-1605(94)00137-u

[7] FOSS. Determination of total volatile basic nitrogen of fresh fish and frozen fish. Application Sub Note. 8(2002), 16.

[8] AOAC. AOAC official method of analysis 971. 14. Chapter 35. Trimethylamine Nitrogen in Seafood (2000).

[9] Yoloyama Y, Sakaguchi M, Kawai F, et al. Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage. Nippon Suisan Gakkaishi, 58(11) (1992) 2125-2136.

DOI: 10.2331/suisan.58.2125

[10] SC/T 3103-2010. Fresh and Frozen pomfret. The People's Republic of China aquaculture industry standard (2011).

[11] Ruiz-Capillas, C., Saavedra, A., Moral, A. Hake slices stored in retail packages under modified atmospheres with CO2 and O2 enriched gas mixes. Europe of Food Resource and Technology. 218(2003) 7-12.

DOI: 10.1007/s00217-003-0804-2

[12] Rong Cao, Chang-hu Xue, Qi Liu. Changes in microbial flora of Pacific oyster (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131(2009) 272-276.

DOI: 10.1016/j.ijfoodmicro.2009.03.004

[13] Connell, J. J. (Eds. ). Methods of assessing and selecting for quality. In Control of fish quality, (3rd ed). Oxford: Fishing News Books (1990) 122-150.

[14] Sivertsvik, M., Jeksrud, W. K., & Rosnes, J. T. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology, 37(2002).

DOI: 10.1046/j.1365-2621.2002.00548.x

[15] Connell, J. J. Methods of assessing and selecting. In J. J. Connell (Eds). Control of fish quality, London: Fishing News Books (1995) 135-164.

[16] Ehira, S., Uchiyama, H. Freshness lowering rates of cod and seabream viewed from changes in bacterial count, total volatile base and trimethylamine nitrogen and ATP related compounds. Bulletion of Japan Society of Scientific Fisheries, 40(5) (1974).

DOI: 10.2331/suisan.40.479

[17] C. N. Ravi Sankar, K. V. Lalitha, Leema Jose, et al. Effect of packaging atmosphere on the microbial attributes of pearlspot (Etroplus suratensis Bloch) stored at 0-2℃. Food Microbiology. 25(2008), 518-528.

DOI: 10.1016/j.fm.2007.12.003