Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging

Masniyom, Payap; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1007/s00217-004-1093-0

Cited by 18 publications

(12 citation statements)

References 27 publications

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“…Therefore, sea bass samples packaged in both the MAP1 and the MAP2 were judged good quality products until the 7th day of storage. These Table 2 Descriptive terms related to EC freshness grades for seabass exposed to different treatments, and stored for up to 10 days at 2°C results are in agreement with the data reported by other authors (Poli et al 2006;Masniyom et al 2002) on storage of sea bass fillets using modified atmosphere packaging: MAP treatment seems to retard the collagen muscle degradation of sea bass fillets preserving the firmness and the texture of flesh and avoiding the detachment of the muscle (Masniyom et al 2005). At the 10th day, both MAP1 and MAP2 samples were graded as unacceptable for consumption because of the remarkable changes in colour, odour and texture.…”

Section: Sensory Evaluation and Rigor Mortissupporting

confidence: 90%

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)

Reale

Sorrentino

Iaffaldano

et al. 2008

World J Microbiol Biotechnol

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The major problems concerning marketing and distribution of seafoods are their high perishability due mainly to contamination by spoilage and pathogenic microorganisms. The reduction, destruction or inhibition of microbial contaminants using single or combined treatments might lead to efficient preservation methods. In this research we examined the feasibility of modified atmosphere packaging and irradiation treatments on the extension of the shelflife of fresh aqua-cultured sea bass Dicentrarchus labrax species. The quality and the freshness of sea bass packaged in modified atmosphere or c-irradiated were evaluated by assessing their microbiological, sensory and chemical properties. The gas mixture composed by 60:35:5 CO2/N2/ O2 resulted as the best inhibitory treatment to extend the shelf life of sea bass. A major MDA containment and microbial decontamination in irradiated samples at 3 kGy were also found in respect to the control samples

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Section: Sensory Evaluation and Rigor Mortissupporting

confidence: 90%

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)

Reale

Sorrentino

Iaffaldano

et al. 2008

World J Microbiol Biotechnol

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“…Values of total collagen in sea bass muscle in the present work (approx. 5 g kg −1 of fresh muscle) were higher than those reported by Masniyom et al . (3.5 g kg −1 fresh muscle), which may be attributable to differences in fish size (2 kg) and culture conditions.…”

Section: Discussioncontrasting

confidence: 72%

Influence of pre‐slaughtering feed restriction on muscle characteristics of farmed sea bass (Dicentrarchus labrax L.) during cold storage

et al. 2013

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“…, it was found the hardness decreased during refrigerated storage for all samples, the initial hardness was 750 g for all samples (control, AA, CS, and CS + HF), significantly declined to 75, 121, 355, 398 g by the end of the storage of 14 days ( P < 0.05), respectively. The reduction of hardness could be attributed to the weakened endomysium as part of connective tissue and degradation of Z‐line of myofibrils as reported by Masniyon et al (), there was significant difference between control and the other samples of CS and CS + HF, indicating that treated by CS or hawthorn flavonoids could improve the quality in term of firmness as compared with control samples.…”

Section: Resultssupporting

confidence: 51%

Effects of Chitosan and Hawthorn Flavonoid Coating on Quality and Shelf Life of Flounder (Paralichthys olivaceus) Fillets During Refrigerated Storage

Tian

Cai

et al. 2016

Journal of Food Processing and Preservation

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Effects of chitosan (CS) and hawthorn flavonoid coating on quality and shelf life in flounder (Paralichthys olivaceus) fillets during refrigerated storage were investigated. Fish samples were treated with 0.5% acetic aqueous, 1% CS, 1% CS + 0.3% hawthorn flavonoids, then stored at 4–8C for 14 days. All the samples were analyzed periodically for microbiological (total plate count and psychrotrophic count), chemical (pH, TVB‐N, K‐value, TABRS), physical quality (hardness, color), and sensory evaluation. Compared with the other two groups, treated with CS, CS and hawthorn flavonoids (CS + HF) were found to extend the shelf life by 4–6 days during refrigerated storage. The results showed that CS and hawthorn flavonoid coating on fish samples could retain part of good quality characteristics and extend the shelf life of fish samples during refrigerated storage, which was supported by the results of microbiological, chemical, physical, and sensory evaluation analyses. Practical Applications Flounder (Paralichthys olivaceus) is an important marine‐cultured fish species in China, which was an appreciated fish for its less muscle connective tissue and high endogenous activity during refrigerated storage. In this study, CS and hawthorn flavonoid coating has been found to be effectively extending the shelf life of fish samples by 4‐6 days during refrigerated storage. Thus, CS and hawthorn flavonoid coating can be commercially applied in fish processing factory or aquatic market to extend the shelf life of fish samples.

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Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging

Cited by 18 publications

References 27 publications

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)

Influence of pre‐slaughtering feed restriction on muscle characteristics of farmed sea bass (Dicentrarchus labrax L.) during cold storage

Effects of Chitosan and Hawthorn Flavonoid Coating on Quality and Shelf Life of Flounder (Paralichthys olivaceus) Fillets During Refrigerated Storage

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