Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness

Abstract

The purpose of food packing in modified atmosphere is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen (O2) and nitrogen (N2). The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I group) and 40%CO2+60%N2 (II group), whereas the samples from third, control group, (III group) were vacuum packaged. During trials samples were stored in refrigerator at +3?C. Determination of TVB-N and pH was performed on 1st, 7th and 14th day of storage. The obtained results indicate that the investigated mixtures of gases and vacuum as well had a significant influence on the values of TVB-N in trout and carp cuts samples. The lowest increase in TVB-N was established in trout and carp cuts samples from the group I, whereas the highest increase was established in samples from group III. Statistical significant difference (p < 0,001) between the average values of TVB-N for trout (I group: 18,17 ? 0,93; II group: 20,90 ? 0,81 and III group: 36,18 ? 2,65 mg N/100 g ) and carp cuts (I group: 26,74 ? 1,48; II group: 30,02 ? 0,31 and III group: 35,10 ? 1,75 mg N/100 g) was established on 14th day. The lowest pH value was established in samples packaged in modified atmosphere with 60% CO2 +40% N2 (I group). On 14th day of testing the obtained value was 6,15 ? 0,09 for trout and 5,94 ? 1,11 for carp samples. Increase in pH value in trout samples packed in vacuum was established during the whole period of investigation (p < 0,001), while in carp cuts samples packaged in vacuum the increase in pH value (p < 0,05) was established up to 7th day of testing. Based on the obtained results it can be concluded that gas mixture consisting of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of selected chemical parameters, such as TVB-N and pH. [Projekat Ministarstva nauke Republike Srbije, br. TR 31011 i br. TR 31075]

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

“…According to Masniyom et al (2013) the higher CO 2 concentration potentially inhibited the growth of mainly Gram-negative microorganisms and decreased the deamination capacity of bacteria, resulting in lower volatile compound production. The same observations were reported by Milijašević et al (2010) and Babić et al (2014) for carp samples stored under MAP, which support the results of the present study. In our research, control samples had a lower TVB-N value compared to samples packaged in MAP 1.…”

Quality attributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

“…In common carp and bighead carp samples an increase of TVB-N values was observed during the storage period. Similar results have also been obtained by Ježek and Buchtova (2010) and Babić et al (2014). Since TVB-N is produced mainly during bacterial decomposition of fish meat, the higher content of TVC values in cold-smoked common carp samples may cause higher increase of TVB-N values at the end of experiment.…”

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

“…These bacteria had more favorable conditions for growth in VP and MAP1 due to the lower concentrations of CO 2 in the packages than in our higher CO 2 MAP (MAP2 and MAP3). In our study, the pH of trout muscle, including the pH differences under the different experimental conditions, encountered during storage corresponded to the observations from other studies [35,41,42]. In contrast, Arashisar et al [43] did not find significant differences in the pH of rainbow trout (Oncorhynchus mykiss) fillets packaged under different atmosphere conditions.…”