Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

Joana Santos (Autor) Outra; Francisca Lisboa (Autor) Outra; Nazare Pestana (Autor) Outra; Susana Casal (Autor) FFUP; Rui Alves, MR (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: Food and Bioprocess Technology

Vol. 6 Nº 9

Páginas: 2630-2639

ISSN: 1935-5130

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 21 Citações

Scopus - 24 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-006-74C

DOI: 10.1007/s11947-012-0900-z

Abstract (EN): Quality and safety of turbot fillets under modified atmosphere packaging (MAP) were assessed by microbial (total viable counts), physical (drip loss, pH, colour CIE Lab) and chemical parameters (total volatile basic nitrogen (TVBN), trimethylamine nitrogen (TMAN), biogenic amine contents). Three different atmospheres (MAP 1, 10/40/50 % O-2/CO2/N-2; MAP 2, 10/60/30 % O-2/CO2/N-2; MAP 3, 10/80/10 % O-2/CO2/N-2) were tested. Packaged turbot fillets were stored at 2 +/- 1 A degrees C and monitored over 30 days, at intervals of 5 days. Fillets from the control group, packaged with air (AIR), were the first to present signs of degradation reaching rejection threshold values for all evaluated parameters. In MAP fillets, total bacterial count was lower than 10(6) cfu/g for a longer period. After 10 days of storage, MAP and AIR fillets showed significant differences (p < 0.05) on the values of TVBN, TMAN and biogenic amines. MAP fillets presented a higher drip loss, and fillets in AIR became more yellowish (upper b* values) while those in MAP looked whitish for an increased period (upper L* values). All microbial, chemical and physical traits revealed the protective effect of the different MAP studied, especially those with a higher percentage of CO2. MAP application added, at least, 5 days to shelf life of turbot fillets.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10