Effect of modified atmosphere packaging on the shelf life of rainbow trout ( Oncorhynchus mykiss,Walbaum 1792) mince

Abstract

This paper reports the effect of different concentrations of CO₂/N₂ gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as follows; 60%CO₂ + 40%N₂ (B), 75%CO₂ + 25%N₂ (C), 40%CO₂ + 60%N₂ (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO₂. The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.

Keywords

Trout mince modified atmosphere packaging color oxidation stability sensorial microbiological properties

Get full access to this article

View all access options for this article.

References

Ahvenainen

(1996) New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science and Technology 179: 187.

Altuğ

(1993) Duyusal Test Teknikleri. E.Ü. Müh. Fak. Ders Kitapları, Yayın No: 28, İzmir.

Anonymous (2015). Available at: http://www.mikrobiyoloji.org/TR/Genel/BelgeGoster.aspx?F6E10F8892433CFFAAF6AA849816B2EFB627171419F24C84 (accessed 12 January 2015).

Arashisar

Hisar

Kaya

Yanik

(2004) Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. International Journal of Food Microbiology 97: 209–214.

Brown

Lowbury

EJL

(1965) Use of improved cetrimide agar medium and other culture methods for Pseudomonas aeruginosa. Journal of Clinical Pathology 18: 752–756.

CIE (Commission Internationale de l’Eclairage). (2004). Colorimetry – Technical Report. CIE Pub. No. 15. 3rd ed. Vienna: Bureau Central de la CIE.

Cyprian

Lauzu

Johannsson

Sveinsdottir

Arason

Martinsdottir

(2013) Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions. Food Science and Nutrition 1(2): 130–140.

Del Nobile

Corbo

Speranza

Sinigaglia

Conte

Caroprese

(2009) Combined effect of MAP and active compounds on fresh blue fish burger. International Journal of Food Microbiology 135(3): 281–287.

Erkan

Özden

(2006) Gutted and un-gutted Sea Bass (Dicentrarchus labrax) stored in ice: Influence on fish quality and shelf-life. International Journal of Food Properties 9: 331–345.

10.

Erkan

Özden

(2008) Quality assessment of whole and gutted sardine (Sardine pilchardus) stored in ice. International Journal of Food Science and Technology 43(9): 1549–1559.

11.

Giménez

Roncalés

Beltrán

(2002) Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture 82: 1154–1159.

12.

Gökoğlu

(2002) Su Ürünleri İşleme Teknolojisi. Su Vakfı Yayınları, İstanbul.

13.

Goulas

Kontaminas

(2007a) Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry 100(1): 287–296.

14.

Goulas

Kontominas

(2007b) Effect of modified atmosphere packaging and vacuum packaging on the shelf life of refrigerated chub mackerel (Scomber japonicus): Biochemical and sensory attributes. European Food Resource Technology 224(5): 545–553.

15.

Guðjónsdóttir M, Magnússon H, Sveinsdóttir K, Margeirsson B, Lauzon HL, Reynisson E, et al. (2008). Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua) loins of different degrees of fresness at packaging. Matis Food Research, Innovation & Safety Report, pp.1–37.

16.

Halkman

(2005) Gıda Mikrobiyolojisi ve Uygulamaları, Ankara, Turkey: Ankara Üniversitesi.

17.

Hovda

Lunestad

Sivertsvik

Rosnes

(2007) Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S r RNA gene regions. International Journal of Food Microbiology 117: 68–75.

18.

Kostaki

Giatrakou

Savvaidis

Kontominas

(2009) Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology 26(5): 475–482.

19.

Ludorf W and Meyer V. (1973). Fische und fischerzeugnisse. Verlag Paul Parey. Printed in Germany bei A. W. Hayn’s Erben.

20.

Lyhs

Lahtinen

Fredriksson-Ahomaa

Hyytiä-Trees

Elfing

Korkeala

(2001) Microbiological quality and shelf life of vacuum-packaged ‘gravad’ rainbow trout stored at 3 and 8℃. International Journal of Food Microbiology 70: 221–230.

21.

Manthey

Karnop

Rehbein

(1988) Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. International Journal of Food Science and Technology 23: 1–9.

22.

Masniyom

Benjakul

Visessanguan

(2005) Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT Food Science Technology 38: 745–756.

23.

Özay

Pala

Saygı

(1993) Bazı gıdaların su aktivitesi (a_w) yönünden incelenmesi. GIDA 18(6): 377–383.

24.

Patsias

Chouliara

Badeka

Savvaidis

Kontaminas

(2006) Shelf life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological chemical, sensory attributes. Food Microbiology 23: 423–429.

25.

Peiretti

Gai

Ortoffi

Aigotti

Medana

(2012) Effects of rosemary oil (Rosmarinus officinalis) on the shelf-life of minced rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Foods 1: 28–39.

26.

Randell

Hattula

Ahvenainen

(1997) Effect of packaging method on the quality of rainbow trout and baltic herring fillets. Lebensmittel-Wissenschaft und-Technologie 30: 56–61.

27.

Ruiz-Capillas

Moral

(2001) Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO₂ and O₂ enriched controlled atmospheres. Food Chemistry 74: 317–325.

28.

Santos

EEM

Regenstein

(1990) Effects of vacuum packaging, glazing, and erythorbic acid on the shelf-life of frozen white hake and mackerel. Journal of Food Science 55(1): 64–70.

29.

Sivertsvik

Rosnes

Bergslien

(2002) Modified Atmosphere Packaging. Minimal Processing Technologies in the Food Industry, Boston, New York, Washington, DC: CRC Press, pp. 61–86.

30.

Sivertsvik

Rosnes

Kleiberg

(2003) Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science 68(4): 1467–1472.

31.

Stamatis

Arkoudelos

(2007) Quality assessment of Scomber japonicus under modified atmosphere and vacuum packaging. Food Control 18: 292–300.

32.

Tuik (2015). Available at: http://tuikapp.tuik.gov.tr/medas/?kn=97&locale=tr . 2015 (accessed 16 April 2015).

33.

Turan

Kocatepe

(2013) Different MAP conditions to improve the shelf life of Sea bass. Food Science and Biotechnology 22(6): 1589–1599.

34.

Varlık C, Uğur M, Gökoğlu N and Gün H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği. Yayın No. 17, Ankara.