The effect of CO 2 -enriched atmosphere in combination with either oxygen or nitrogen on the keeping quality of seabass slices stored at 4°C was investigated. The inhibitory effect on bacterial growth increased proportionally to the CO 2 concentration in the packaging, maximum inhibition being achieved with 100% CO 2 (P < 0.05). Seabass slices stored in CO 2 -enriched atmosphere had lower total volatile base, trimethylamine, ammonia and formaldehyde contents than those stored in air (P < 0.05). However, increases in lightness and exudate loss were observed for samples packaged in high-CO 2 atmosphere, suggesting the denaturation of both muscle and pigment proteins by carbonic acid formed. Thiobarbituric acid-reactive substances (TBARS) increased as the CO 2 concentration increased (P < 0.05). However, odour,¯avour and overall acceptability of CO 2 -enriched packaged samples, particularly with 80 and 100% CO 2 , were acceptable throughout storage for 21 days. Chemical and microbial changes in all samples were generally in agreement with sensory panel evaluations. The shelf-life of seabass slices packaged in 80±100% CO 2 atmosphere could be extended to more than 20 days at 4°C, compared with 9 days for those packaged in air.
Summary
Effect of turmeric and lemongrass essential oils (Eos) and their mixture on quality of green mussel stored at 4 °C was investigated. The mixture of 0.25% turmeric and 0.25% lemongrass Eos could lower microbiological and chemical deterioration of mussel as evidenced by the lower microbial counts, total volatile base, ammonia, trichloroacetic acid‐soluble peptide contents and thiobarbituric acid‐reactive substances, compared with the control (P < 0.05). It indicated that a mixture of turmeric and lemongrass Eos in mussel showed synergistic effect on the retardation of bacterial growth and lipid oxidation. However, samples treated with 0.5% lemongrass oil exhibited the higher likeness score for odour and flavour, compared with the samples treated with other Eos throughout the storage of 15 days. Samples treated with turmeric essential oil caused the changes in odour and flavour. Therefore, lemongrass treatment was shown to be the promising means to prevent the deterioration and maintain the odour and flavour attributes of mussel during prolonged refrigerated storage.
The effect of modified atmosphere packaging (80% CO2, 10% O2, 10% N2) on ATPase activity, surface hydrophobicity, sulfhydryl content and degradation of proteins in seabass muscle during storage at 4C was investigated. No changes in Ca2+‐, Mg2+‐, Mg2+‐Ca2+‐ATPase activities of natural actomyosin (NAM) in seabass slices kept under MAP were observed throughout the storage for up to 21 days (P > 0.05). However, a slightly increased Mg2+‐EGTA‐ATPase was found. For seabass slices stored under air atmosphere, Ca2+‐ATPase activity decreased, whereas Mg2+‐EGTA‐ATPase activity increased (P < 0.05) with a concomitant loss in Ca2+‐sensitivity. Lower decreases in total sulfhydryl content but higher increases in surface hydrophobicity were observed in samples stored under MAP, compared to those kept under air atmosphere. No marked autolytic degradation in samples kept under MAP was observed throughout the storage as monitored by no changes in myosin heavy chain, free α‐amino acid and trichloroacetic acid soluble peptide. Conversely, a considerable degradation was found in samples kept under air atmosphere, especially after 9 days of storage. Therefore, MAP is a promising means to retard the changes in muscle proteins, especially degradation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.