Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince

Birkeland, Sveinung; Rotabakk, Bjørn Tore

doi:10.1080/10498850.2012.720004

Cited by 4 publications

(7 citation statements)

References 45 publications

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“…A clear pattern evolved for the duration of the study when examining growth of B. thermosphacta under different conditions. Regardless of D-value, B. thermosphacta showed significantly lowest growth when stored using SGS, followed by MA packaging and lastly VAC (Figure 3), these findings are in agreement with the finding of Birkeland and Rotabakk (2014). In the case of L. innocua, the pattern is not as clear.…”

Section: Microbial Load and Packaging Technologysupporting

confidence: 81%

“…With consumer demands of fresh and lightly processed seafood, high levels of thermal treatment is often unwanted. Use of MA packaging for fish products is the common industrial practice (Birkeland et al, 2014), however, the results of the present study show that at least a difference of one D-value reduction in heat treatment is possible if using SGS rather than MA packaging, thus helping to fulfill the demands of the consumers.…”

Section: Microbial Load and Packaging Technologymentioning

confidence: 63%

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Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Abel

Rotabakk

Lerfall

2019

LWT

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Increasing demands for lightly processed seafood stresses the need for development of nonintensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the influence of heattreatments in combination with packaging technologies (vacuum (VAC), modified atmosphere (MA) packaging, or soluble gas stabilization (SGS)) on the microbial survival of inoculated species. Fish patties were inoculated with either Brochothrix thermosphacta or Listeria innocua before heattreatment, packaging, and storage at 2ᵒC for 16 days. Results showed increased heat-treatment lowered the bacterial load throughout the experiment. The choice of packaging technology had a bigger effect on the results, where VAC-samples had a significantly higher bacterial load than MAand lastly SGS-packaged samples, regardless of heat-treatment (L. innocua: 8.7±0.1, 8.3±0.1, 8.2±0.1logCFU/g, B. thermosphacta: 9.9±0.1, 9.2±0.1, 8.6±0.1 logCFU/g, respectively, at end of storage). Furthermore, use of CO2 significantly increased the bacterial inhibition by heat (0.5-0.6logCFU/g) and extended the lag phase of B. thermosphacta, as well as decreasing the growth rate of both inoculum species. It is concluded that use of SGS has the opportunity to fulfill the consumers' demand of fresh, lightly processed seafood with a reasonable shelf life.

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Section: Microbial Load and Packaging Technologysupporting

confidence: 81%

Section: Microbial Load and Packaging Technologymentioning

confidence: 63%

Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Abel

Rotabakk

Lerfall

2019

LWT

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“…An alternative for reducing the packaging size is dissolving the CO 2 into the product before packaging, a method known as soluble gas stabilization (Sivertsvik, 2000, 2003). SGS has been shown to prevent package collapse, even when low g/p ratios are applied (Birkeland & Rotabakk, 2014; Rotabakk et al., 2006; Rotabakk et al., 2008; Sivertsvik & Birkeland, 2006). SGS treatment is effectuated at low temperature and pressure equal to or above 1 atm.…”

Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

“…Despite being designated as such, SGS is not a packaging technology by definition. Hence, SGS pretreatment is followed by repackaging after ended treatment, either in vacuum or MA packaging (Birkeland & Rotabakk, 2014). Mendes and Gonçalves (2008a) compared SGS pretreatment followed by vacuum packaging with pure vacuum‐packaged sea bream and sea bass and found SGS to delay the growth of naturally present bacteria, in agreement with Mendes et al.…”

Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

“…Furthermore, SGS pretreatment maintained the initial sensory characteristics and quality longer, resulting in a 2–3 days extension of shelf life than pure vacuum‐packaged samples (Mendes & Gonçalves, 2008a). Most literature reporting the use of SGS does so in combination with MA packaging, as it is believed to be necessary to repack in MA after SGS treatment to maintain the effect of the dissolved CO 2 (Birkeland & Rotabakk, 2014). Abel, Rotabakk, Rustad, et al.…”

Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

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Mild processing of seafood—A review

Abel

Rotabakk

Lerfall

2021

Comp Rev Food Sci Food Safe

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Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

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