This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO2 in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.

Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such as methylmercury and persistent organic pollutants, which can have harmful effects on human health and development. In order to limit exposure to contaminants while maximizing the benefits of seafood consumption, a number of quantitative and qualitative risk-benefit analyses have been conducted for seafood consumption. This review paper provides a brief background on risk-benefit analysis of foods, followed by a discussion of the risks and benefits associated with fish consumption. Next, risk-benefit analyses are reviewed in an historical context. While risk-benefit analysis consists of three main elements (that is, assessment, management, and communication), this review will primarily focus on risk-benefit assessments. Overall, most studies have found that the benefits far outweigh the risks among the general population, especially when a variety of fish is consumed at least twice per week. However, for certain populations (for example, pregnant women and young children) a more targeted approach is warranted in order to ensure that these groups consume fish that are low in contaminants but high in omega-3 fatty acids. The potentially harmful unintended consequences of risk-benefit communication on the general population and certain groups are also discussed.

Paired USDA Select beef strip loins (n = 10), aged 2 d, were injected with either an alkaline-based (3.6% sodium chloride, 1% Herbalox seasoning, adjusted to pH 10 with ammonium hydroxide [approximately 0.1%, FFC grade]) or a phosphate-based (3.6% sodium chloride, 1% Herbalox seasoning, 4.5% sodium tripolyphosphate) brine. Steaks were evaluated for 19 d. Overall, phosphate-injected steaks performed better than alkaline-injected steaks with respect to cook yield, water holding capacity, lipid oxidation, color stability, tenderness, and juiciness. Phosphate-injected steaks also had less purge than alkaline-injected steaks, as confirmed by composition analysis. Phosphate-injected steaks were higher in moisture and ash content, and were nearly 2% lower in protein content. Alkaline-injected steaks had significantly lower aerobic (approximately 1 log lower) and anaerobic (approximately 2 log lower) plate counts. Final meat pH probably contributed to the differences observed between treatments. The final pH of phosphate-injected steak was 5.99 while that of alkaline-injected steak was 5.73. Further research should be conducted to determine the concentration of ammonium hydroxide needed in the alkaline-based brine to increase the final meat pH to similar levels found in the phosphate-injected steaks.

Beef heart (BH), a low water binding meat, was treated by acid-solubilization isoelectric-precipitation (SIP), and functional and textural properties were compared with untreated BH and BH treated by a surimitype process. The effect of salt, 0% or 2% NaCl, on gel attributes was also evaluated. Acid-SIP BH without salt exhibited higher gel attributes (water-holding capacity, cook yield, texture profile analysis) than untreated BH or surimi BH without salt. In addition, acid-SIP BH without salt had gel attributes that were superior to untreated BH with salt and comparable to surimi BH with salt. Acid-SIP produced a protein with enhanced gelforming ability without the aid of salt.

JFS C: Food Chemistry and Toxicology tion of ethanolic tocopherol can delay lipid oxidation and improve quality of cooked meat products.