Carbon Dioxide in Handling Fresh Fish

Stansby, Maurice E.; Griffiths, Francis P.

doi:10.1021/ie50312a016

Cited by 35 publications

(14 citation statements)

References 4 publications

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“…The first extensive research on seafood stored in CO 2 was first reported in the early 1930s in the UK, USA and Russia (Stansby & Griffiths, 1935). In a 100% CO 2 atmosphere, fish kept fresh 2–3 times longer than control fish in air at the same temperature (Killeffer, 1930).…”

Section: Modified Atmosphere Packaging Of Fishery Productsmentioning

confidence: 99%

“…The flat fish had better keeping quality at 0 °C and 80% CO 2 compared with the other fish species. Haddock stored under 25% CO 2 had a shelf‐life of approximately twice that of products handled by conventional methods (Stansby & Griffiths, 1935). CO 2 storage was most beneficial during prolonged storage and when the best sanitary conditions during filleting were used.…”

Section: Modified Atmosphere Packaging Of Fishery Productsmentioning

confidence: 99%

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A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

Sivertsvik

Jeksrud

Rosnes

2002

Int J of Food Sci Tech

467

358

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Modified atmosphere packaging (MAP) extends shelf‐life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf‐life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf‐life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf‐life compared with those packaged under air, but confers little or no additional shelf‐life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum. Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO2/N2/O2 mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO2 in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food‐borne pathogens might be present in the product.

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Section: Modified Atmosphere Packaging Of Fishery Productsmentioning

confidence: 99%

Section: Modified Atmosphere Packaging Of Fishery Productsmentioning

confidence: 99%

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

Sivertsvik

Jeksrud

Rosnes

2002

Int J of Food Sci Tech

467

358

View full text Add to dashboard Cite

show abstract

“…9 The gas mixture commonly consists of carbon dioxide (CO 2 ) and nitrogen (N 2 ). The antimicrobial effect of CO 2 is well known [10][11][12][13] as the growth of Gram-negative bacteria, such as Pseudomonas spp. and Enterobacteriaceae, is inhibited while many Gram-positive organisms such as lactic acid bacteria (LAB) and Brochothrix are unaffected by the presence of CO 2 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

Pettersen

Hansen

Mielnik

2014

Packag. Technol. Sci.

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The impact of different packaging methods [vacuum, modified atmosphere packaging (MAP) (60% CO2 and 40% N2) and MAP + CO2 emitter] on the quality of fresh reindeer meat (M. semimembranosus) stored at 4°C for 21 days was investigated. Colour and odour of the meat, drip loss, pH, microbial content, antioxidant capacity and cooking loss were measured. The MAP + CO2 emitter resulted in prolonged microbial shelf life compared with vacuum and MAP without CO2 emitter as lower level of total viable counts was detected after 13 and 17 days. Samples stored with CO2 emitter also had lower drip loss. Samples stored in vacuum had significant lower L*‐value, higher a*‐value and lower intensity of freshness (odour and colour) compared with those stored in MAP and MAP with CO2 emitter. However, MAP with a gas‐to‐product volume ratio of 1 : 1 seems to be too low in quality preserving. Increased partial pressure by adding a CO2 emitter improved bacterial inhibition compared with vacuum and traditional MAP. Copyright © 2014 John Wiley & Sons, Ltd.

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“…[1][2][3][4][5] Only the CO 2 that is absorbed into the surface of the fi sh fi llet has an inhibitory effect on the bacterial growth. Moreover, the rate of absorption and the amount of absorbed CO 2 , and thereby also the shelf-life extension, are affected by the partial pressure of CO 2 set by the level of CO 2 in the headspace at the time of packaging, and the ratio between gas volume and product volume in the package (g/p ratio).…”

Section: Introductionmentioning

confidence: 99%

Prediction of optimal CO₂ emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salar L.)

2008

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Pieces of pre-rigor fi lleted Atlantic salmon were modifi ed atmosphere (MA)-packaged (60% CO 2 and 40% N 2 ) in eight different ways according to tray sizes (ml), gas/product ratios (g/p ratios), number of fi llet layers and capacities of the CO 2 emitters being used (based on the fi sh weight or on the surface area of the fi sh). All the samples were stored at 2°C for 21 days. Gas measurement showed that the CO 2 emitter based on fi sh weight developed too much CO 2 , and the emitters based on surface area developed too less during storage. Samples with the lowest CO 2 level in the headspace (emitter based on surface area), and also probably the lowest amount of absorbed CO 2 , had the highest bacterial growth after 17 days of storage for some of the samples. Both the pH and the bacterial growth were similar between the top layer and the bottom layer within the packages of more than one layer in each tray. This indicates that the CO 2 was also available for the bottom layers. The liquid loss was similar for the trays with the different emitter types, but it differed between the tray sizes. A model based on the weight and surface area of the fi sh, and g/p ratio and capacity (ml) of the tray was made in order to more precisely calculate an optimal amount of the CO 2 emitter ingredients because of a predefi ned CO 2 level in the headspace.

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Carbon Dioxide in Handling Fresh Fish

Cited by 35 publications

References 4 publications

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

Prediction of optimal CO₂ emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salar L.)

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Carbon Dioxide in Handling Fresh Fish

Cited by 35 publications

References 4 publications

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

Prediction of optimal CO2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salar L.)

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Product

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Prediction of optimal CO₂ emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salar L.)