Effect of Modified Atmosphere Packaging on Shelf-Life of Iced Fresh Hake Slices

Use of sterile and ozonized water as a strategy to stabilize the quality of stored refrigerated fresh fish

“…Neither did the ozone influence the bacterial analyses, nor the sensorial tests of the cooked product. Trimethylamine analysis (TMA) is often used as a good quality indicator of fish products stored in refrigeration (Baixas-Nogueras, Bover-Cid, Veciana-Nogués, Nunes, & Vidal-Carou, 2003;Pastoriza, Sampedro, Herrera, & Cabo, 1996;Taliadourou, Papadopoulos, Domvridou, Savvaidis, & Kontominas, 2003). Levels of 10-15 mg per 100 g were suggested by Connell (1995) as the maximum limit of acceptability for fresh fish.…”

Elevated concentrations of oxygen on the stability of live mussel stored refrigerated

“…The advantages and disadvantages of 8 MAP have been periodically evaluated [1,2,3,4,5] and its use does not eliminate the 9 need for appropriate control of the storage conditions, especially temperature, as well as 10 an adequate protocol for food manipulation and sanitation at each preparation stage. There 11 have been many studies involving all food classes, raw [6,7], frozen [8,9], cooked, pre-12 cooked and prepared dishes [10,11]. These studies researched alternative methods to 13 promote the stability and safety of refrigerated food.…”

Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

“…Exudates loss was measured as the percentage loss of weight mullet fish fillet compared with the initial weight (Pastoriza et al, 1996). Total volatile basic nitrogen (TVB-N) was determined by the Macro distillation method proposed by Pearson (1991).…”