{"id":31868,"date":"2011-06-01T16:33:00","date_gmt":"2011-06-01T16:33:00","guid":{"rendered":"http:\/\/dev.matis.is\/?p=31868"},"modified":"2011-06-01T16:33:00","modified_gmt":"2011-06-01T16:33:00","slug":"effect-of-temperature-control-on-the-efficiency-of-modified-atmosphere-packaging-of-cod-loins-in-bulk","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/skyrsla\/effect-of-temperature-control-on-the-efficiency-of-modified-atmosphere-packaging-of-cod-loins-in-bulk\/","title":{"rendered":"Effect of temperature control on the efficiency of modified atmosphere packaging of cod loins in bulk"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Effect of temperature control on the efficiency of modified atmosphere packaging of cod loins in bulk<\/h2>\n\n\n\n<p>Markmi\u00f0 tilraunarinnar var a\u00f0 bera saman ferskleika, g\u00e6\u00f0i og geymslu\u00feol undirk\u00e6ldra (CBC) \u00feorskhnakka vi\u00f0 geymslu \u00ed lofti og \u00ed loftskiptum pakkningum (MAP) vi\u00f0 st\u00fdrt hitastig til a\u00f0 l\u00edkja eftir hitasveiflum vi\u00f0 flutninga og dreifingu \u00e1 Evr\u00f3pumarka\u00f0i. Fylgst var me\u00f0 breytingum \u00e1 samsetningu gassins \u00ed pakkningunum og gert skynmat og \u00f6rveru\u2010&nbsp; og <a href=\"https:\/\/matis.is\/en\/frettir\/samstarfssamningur-matis-og-als-i-svithjod\/\">chemical measurements<\/a>. Fiskurinn var veiddur \u00ed botnv\u00f6rpu a\u00f0 vorlagi og unninn \u00feremur d\u00f6gum fr\u00e1 vei\u00f0i. Tveggja daga lenging var\u00f0 \u00e1 ferskleikat\u00edmabili og eins dags \u00e1 geymslu\u00feoli fisks \u00ed loftskiptum pakkningum (2,7 kg \u00ed bakka) mi\u00f0a\u00f0 vi\u00f0 loft (3,1 kg) \u00ed frau\u00f0plasti \u00fer\u00e1tt fyrir a\u00f0 0.5 \u00b0C munur hafi veri\u00f0 \u00e1 me\u00f0alhitastigi h\u00f3panna og var lofth\u00f3purinn geymdur vi\u00f0 l\u00e6gra hitastig&nbsp;&nbsp;(\u20100.3 \u00b1 0.9 \u00b0C). Mestu hitasveiflurnar leiddu til mestrar styttingar \u00e1 ferskleika\u2010 t\u00edma \u00ed loftskiptum pakkningum. \u00deorskhnakkar sem geymdir voru undirk\u00e6ldir vi\u00f0&nbsp;\u20101.1 \u00b1 0.1 \u00b0C h\u00f6f\u00f0u 13 daga geymslu\u00feol. Ni\u00f0urst\u00f6\u00f0ur \u00f6rverutalninga og efnam\u00e6linga s\u00fdndu hversu mikilv\u00e6g Photobacterium phosphoreum er vi\u00f0 TMA\u2010myndun \u00ed skemmdarferli \u00feorskhnakka vi\u00f0 geymslu b\u00e6\u00f0i \u00ed lofti og loftskiptum pakkningum. MAP og undirk\u00e6ling h\u00e6g\u00f0u \u00e1 og breyttu skemmdarferlinu. MAP j\u00f3k drip um 2% \u00e1 seinni stigum geymslunnar.<\/p>\n\n\n\n<p>The aim of this study was to compare freshness, quality deterioration and shelf life of CBC (combined blast and contact) \u2010treated cod loins packaged in bulk under different atmospheres (air or modified atmosphere, MA) and stored under different temperature profiles to mimic temperature changes during transport and distribution to European markets. Sensory, chemical, microbial and headspace gas composition analyzes were performed regularly. The fish was caught by trawler in the spring and processed 3 days post catch. Following simulation of current sea freight conditions and distribution to European markets, a 2 \u2010 day and 1 \u2010 day increase in freshness period and shelf life of MA \u2010 packaged fish (2.7 kg in trays), respectively, was observed compared to air \u2010 stored loins (3.1 kg in EPS boxes). This is despite a mean product temperature difference of 0.5 \u00b0 C between the products, being lower (\u20100.3 \u00b1 0.9 \u00b0 C) for air \u2010 stored fish. Abusive conditions had the greatest impact on the reduction of the freshness period for MAP fish. Superchilled storage of MAP loins (\u20101.1 \u00b1 0.1 \u00b0 C) resulted in a 13 \u2010 day shelf life. Evaluation of microbial and chemical indicators emphasized the importance of Photobacterium phosphoreum and TMA formation in the deterioration of cod loins stored in air or MA, while superchilled MAP storage delayed as well as modified the spoilage pattern. MAP increased drip loss by about 2% at late storage.<\/p>","protected":false},"excerpt":{"rendered":"<p>Effect of temperature control on the efficiency of modified atmosphere packaging of cod loins in bulk Markmi\u00f0 tilraunarinnar var a\u00f0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[27,163,839,840,336,1224,1225,442,338,216,1198,171,265],"class_list":["post-31868","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-cod","tag-export","tag-ferskleiki","tag-freshness","tag-geymsluthol","tag-loftskiptar-umbudir","tag-modified-atmosphere-packaging","tag-quality-deterioration","tag-shelf-life","tag-superchilling","tag-undirkaeling","tag-utflutningur","tag-thorskur"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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