Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 °C

Abstract

The self-life, quality and safety of refrigerated sardine fillets (Sardina pilchardus) were determined at 3• C in atmospheric air, vacuum and modified atmosphere (50% CO 2 /50% N 2 ) packaging conditions. Microbiological, physico-chemical and sensory parameters were utilised as quality indicators. The microbial flora of sardine comprised -according to order of occurrence -Shewanella putrefaciens, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria and, finally, Enterobacteriaceae. Bacteria grew most quickly in sardines stored in air, followed by those in vacuum packaging, and the lowest counts were found in modified atmosphere packaging. The concentrations of moisture, ash, protein, fat and polyunsaturated fatty acids were not affected during the storage period compared to the pH values and the concentrations of lactate and ammonia that showed significant differences. INTRODUCTIONSeafood is highly perishable, generally spoils faster than other muscle foods and is also more susceptible to post-mortem texture deterioration than other meats.

Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C

“…A rapid increase in fillets was observed after 3 days of storage and reached 4.49 ± 0.02 log cfu/g on day 9 (Table 7). Stamatis and Arkoudelos (2007), reported that initial populations of LAB were 1.8 log cfu/g, while a count of more than 7 log cfu/g did not exceed in all different packing conditions for filleted S. pilchardus at 3 o C. H 2 S bacteria which is important by spoilage process was reported as 1.89 ± 0.20 log cfu/g for fresh meagre samples and showed increases after storing. According to gutting process, it increased to 5.54 (A), 6.51 (B), 5.49 (C) and 7.51 log cfu/g (D) on 9 days of storage (Table 8).…”

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

“…Air-stored hake slice showed higher TVC than MAP (50% CO 2 /45% N 2 /5% O 2 ) stored hake after 2 days of iced storage (Pastoriza et al, 1998). Bacteria grew more quickly in sardines stored in air, followed by those in vacuum packaging, and the lowest counts were found in sardine stored under MAP (Stamatis & Arkoudelos, 2007). Storage at low temperature in combination with the presence of 60% CO 2 inhibited both TVC and psychrophilic bacterial growth in smoked trout fillets stored at 4°C (Sukran, Berna, Tolga, & Sebnem, 2006).…”

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

“…It has been confirmed that fish packaging in modified atmosphere significantly extends the shelf life of the product (Masniyom et al 2002;Stamatis & Arkoudelos 2007;Provincial et al 2010). The most common freshwater fish retailed in the Serbia are carp.…”