Effects of Modified Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano (Trachinotus ovatus) Fillets during Superchilling Storage

Abstract

The quality changes of golden pompano fillets in air packaging (AP) and modified atmosphere packaging (MAP) with 30% CO2/70% N2, 50% CO2/50% N2, and 70% CO2/30% N2 were evaluated under superchilling (−3 °C). The results showed that the whiteness of fillets decreased during storage. The rate of pH increase of MAP was significantly slower than in AP groups, in which MAP with 70% CO2/30% N2 effectively suppressed the PH. Interestingly, the hardness decreased on day five following the treatments, followed by a relatively stationary trend. MAP could greatly suppress the increase of total volatile basic nitrogen (TVB-N) contents of fillets compared to fillets packed in AP. All MAP groups of fillets maintained first-grade freshness throughout storage, while the AP samples decreased to second-grade freshness on about the 25th day. MAP with 70% CO2/30% N2 and MAP with 50% CO2/50% N2 had the best results in inhibiting protein degeneration and explanation. Unexpectedly, drip loss of fillets in MAP far exceeded the AP group during storage, which causes sensory discomfort. Anaerobic plate count (APC) of fillets in AP exceeded the consumption limit of 6.7 log CFU/g on day 26 (6.75 log CFU/g on the 26th day), whereas the MAP was still microbiologically acceptable after 30 days of storage (6.43, 6.41, 6.22 log CFU/g, respectively). Considering physicochemical and microbiological parameters, the shelf life of fillets packed in AP was 25 days. MAP treatments could prolong the shelf life of fillets by ~4–5 days compared to AP. Overall, MAP with 70% CO2/30% N2 gas ratio was best for inhibiting the quality deterioration of fillets. Furthermore, principal component analysis (PCA) was performed to evaluate the critical indicators of quality deterioration of the fillets. Two principal components were determined by dimensionality reduction, in which the contribution of the first principal component was centrifugal loss > hardness > TVB-N > APC > CO2 solubility > TBARs > drip loss > pH, which mainly reflected the degree of microbial proliferation, protein hydrolysis, and oxidation. The contribution of the second principal component was pH > TBRAs > drip loss > APC > CO2 solubility > TVB-N > hardness > centrifugal loss, indicating a high correlation between lipid oxidation and microbial proliferation index.

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

“…The free radical species in ROS can induce and accelerate the lipid radical chain reaction, which leads to the increase in the TBARS value in meat [ 43 ]. In addition, fish meat is high in fat and rich in nutrients and is susceptible to microbial contamination, which leads to increased lipid oxidation in fish meat [ 7 ]. Kim et al [ 44 ] treated bacon with plasma and found the degree of lipid oxidation of the treated group was higher than that of the control group during storage.…”

“…At present, the fish is sold as fresh, frozen, or refrigerated, all of which have a short shelf life, which reduces the economic value of golden pompano products [ 6 ]. The fresh-keeping technologies for T. ovatus are mainly freezing, modified atmosphere packaging (MAP) [ 7 ], and film coating [ 8 ].…”

“…At present, packaging technologies combined with cold chain storage are mainly used for aquatic product fresh-keeping. Zhang et al [ 7 ] studied the quality changes in T. ovatus packaged with modified atmosphere packaging during refrigerator storage and found that MAP could effectively inhibit the increase in the pH and TVB-N values during storage, and the shelf life was 4–5 days longer than that of the air packaging group.…”

In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage

“…Figure 1 E showed the weight loss of Pacific white shrimp treated with essential oils during storage. The weight loss is mainly related with the drip loss of muscle, due to the decomposition, denaturation, or oxidation of proteins [ 38 , 39 ]. The changes of weight loss were indeed positively correlated with changes of bacterial growth, TCA-soluble peptide, and negatively correlated with protein contents displayed as following in this study.…”

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

“…Modified atmosphere packaging (MAP) is an effective strategy for food preservation that inhibits microbial growth, decreases lipid oxidation, and protein degradation (5,6). Previous studies have shown that MAP improves the quality of fish and fishery products by inhibiting bacterial growth (7,8).…”