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Combined application of modified atmosphere packaging and superchilled storage to extend the shelf-life of fresh cod (Gadus morhua) loins

Höfundar: Tao Wang, Kolbrún Sveinsdóttir, Hannes Magnússon, Emilía Martinsdóttir

Útgáfa: Journal of Food Science

Útgáfuár: 2008


Development of new technologies and preservation methods to offer conveniently packed fish with sufficient keeping quality is important to meet increasing demand for value-added fresh fish products on the market. The aim of this study was to investigate the effect of combined application of modified atmosphere packaging (MAP) and superchilled storage on the shelf life of fresh cod loins. Fresh cod loins were packed in polystyrene boxes and in MA (CO2/N2/O2: 50%/45%/5%) on day 3 postcatch and stored at chilled (1.5 °C) and superchilled (−0.9 °C) temperatures. Quantitative descriptive analysis (QDA) and physical, chemical, and microbial analyses were carried out during the 21 d of storage. Superchilled storage alone compared with traditional chilled storage in polystyrene boxes increased the total shelf life (days from catch) of cod loins from 9 to 16 or 17 d. Chilled MA packaging increased the shelf life from 9 to 14 d and when MAP and superchilled storage were combined, a synergistic effect was observed and the shelf life was further extended to at least 21 d. It is noteworthy that the characteristic fresh and sweet taste can be maintained longer under such conditions. This could contribute to enhanced eating quality of fresh cod fillets for consumers in distant markets. However, MAP combined with superchilled storage resulted in different textural properties. Superchilled MA packed cod loins had more meaty texture compared to other sample groups after 7-d storage.

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