chemical measurements<\/a> voru nota\u00f0ar til a\u00f0 meta g\u00e6\u00f0abreytingar og geymslu\u00feol. P\u00e6kla\u00f0ur (2% salt) fiskur geymdist skemur en \u00f3p\u00e6kla\u00f0ir (0,6% salt). Samanbur\u00f0ur \u00e1 \u00f6rverufj\u00f6lda daginn eftir p\u00f6kkun s\u00fdndi a\u00f0 p\u00e6kla\u00f0i fiskurinn innih\u00e9lt t\u00edfalt meira af kulda\u00feolnum \u00f6rverum en \u00f3p\u00e6kla\u00f0ur. Samkv\u00e6mt skynmati var geymslu\u00feol p\u00e6kla\u00f0a fisksins vi\u00f0 -2\u00b0C 12-15 dagar \u00ed b\u00e6\u00f0i loft- og gasp\u00f6kku\u00f0um bitum. \u00cd \u00f3p\u00e6kla\u00f0a fiskinum voru \u00e1hrif gasp\u00f6kkunar og ofurk\u00e6lingar greinileg. Geymslu\u00feol loftpakka\u00f0ra bita var um 11 dagar vi\u00f0 0\u00b0C en 14-15 dagar vi\u00f0 -2\u00b0C. Geymslu\u00feol gaspakka\u00f0ra bita var hins vegar um 15 dagar vi\u00f0 0\u00b0C en um 21 dagur vi\u00f0 -2\u00b0C. Ofurk\u00e6ling ferskra \u00f3p\u00e6kla\u00f0ra fiskafur\u00f0a \u00ed loftskiptum umb\u00fa\u00f0um getur \u00fev\u00ed auki\u00f0 geymslu\u00feol verulega. Gasp\u00f6kkun dr\u00f3 verulega \u00far vaxtarhra\u00f0a s\u00fdkla og bendi\u00f6rvera vi\u00f0 l\u00e1gt hitastig. Mest voru \u00e1hrifin \u00e1 v\u00f6xt Salmonella, \u00fe\u00e1 \u00e1 Escherichia coli en minnst \u00e1 Listeria monocytogenes. Vi\u00f0 loftskilyr\u00f0i \u00f3x L. monocytogenes vi\u00f0 -2\u00b0C, en E. coli byrja\u00f0i a\u00f0 fj\u00f6lga s\u00e9r vi\u00f0 5\u00b0C og Salmonella vi\u00f0 10\u00b0C.<\/p>\n\n\n\nThe aim of these experiments was to evaluate the effect of superchilling, modified atmosphere packaging (MAP) and brining on the quality changes and sensory shelf-life of cod loins. The effect of MAP and different storage temperatures on some pathogenic and indicator bacteria was also tested. These experiments were initiated in October 2006 at Samherji, Dalv\u00edk. After brining (0.6 and 2% salt) the fish fillets were trimmed, and loins packed on one hand in 3 kg styrofoam boxes (air) and on the other in MA. The gas mixture used was 50% CO2, 5% O2 and 45% N2. Three pieces (350-550 g) were placed in each tray with an absorbent mat. After packaging the samples were placed in 3 coolers at Mat\u00eds which were adjusted to 0 \u00b0 C, -2 \u00b0 C and -4 \u00b0 C. Samples were examined over a four-week period. Sensory analysis, microbial counts and chemical measurements were used to determine the quality changes and shelf-life. Brined loins had a shorter shelf-life than unbrined (0.6% salt). Comparison on numbers of microorganisms the day after packaging revealed that the brined pieces contained ten times more microbes than the unbrined ones. According to sensory analysis the shelf-life of the brined loins at -2 \u00b0 C was 12-15 days for both air- and MA-packed fish. In the unbrined loins the effects of superchilling and MAP were obvious. The shelf-life of air-packed loins was about 11 days at 0 \u00b0 C and 14-15 days at -2 \u00b0 C. The shelf-life of MA-packed loins was about 15 days at 0 \u00b0 C but 21 days at -2 \u00b0 C. Superchilling of unbrined fish under MA can therefore increase the keeping quality considerably. MA packaging clearly decreased the growth rate of pathogenic and indicator bacteria at low storage temperatures. Most effects were seen with Salmonella, then Escherichia coli but least with Listeria monocytogenes. In fact, L. monocytogenes could grow at -2 \u00b0 C under aerobic conditions, while proliferation of E. coli was first observed at 5 \u00b0 C but 10 \u00b0 C for Salmonella.<\/p>","protected":false},"excerpt":{"rendered":"
Geymslu\u00feolstilraunir \u00e1 \u00feorskbitum: \u00c1hrif ofurk\u00e6lingar, p\u00e6klunar og gasp\u00f6kkunar \u00e1 g\u00e6\u00f0abreytingar og geymslu\u00feol \/ Storage trials on cod loins: Effect of […]<\/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":[336,1224,1795,1102,118,1381,721,338,129,216],"class_list":["post-32766","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-geymsluthol","tag-loftskiptar-umbudir","tag-map","tag-microorganisms","tag-ofurkaeling","tag-orverur","tag-sensory-analysis","tag-shelf-life","tag-skynmat","tag-superchilling"],"acf":[],"yoast_head":"\n
Geymslu\u00feolstilraunir \u00e1 \u00feorskbitum: \u00c1hrif ofurk\u00e6lingar, p\u00e6klunar og gasp\u00f6kkunar \u00e1 g\u00e6\u00f0abreytingar og geymslu\u00feol \/ Storage trials on cod loins: Effect of superchilling, brining and modified atmosphere packaging (MAP) on quality changes and sensory shelf-life - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/skyrsla\/geymslutholstilraunir-a-thorskbitum-ahrif-ofurkaelingar-paeklunar-og-gaspokkunar-a-gaedabreytingar-og-geymsluthol-storage-trials-on-cod-loins-effect-of-superchilling-brining-and-modified-atmosph\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Geymslu\u00feolstilraunir \u00e1 \u00feorskbitum: \u00c1hrif ofurk\u00e6lingar, p\u00e6klunar og gasp\u00f6kkunar \u00e1 g\u00e6\u00f0abreytingar og geymslu\u00feol \/ Storage trials on cod loins: Effect of superchilling, brining and modified atmosphere packaging (MAP) on quality changes and sensory shelf-life - 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