Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products

Aponte, Maria; Anastasio, Aniello; Marrone, Raffaele; Mercogliano, Raffaelina; Peruzy, Maria Francesca; Murru, Nicoletta

doi:10.1016/j.lwt.2018.03.073

Cited by 39 publications

(29 citation statements)

References 33 publications

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“…The initial TVB‐N value was 9.25 mg N/100 g, indicating good quality, and increased with storage time for all the samples; furthermore, the increase was faster from the 12th day in all but the MAP and WAEW+MAP groups because of the increased bacterial activity, endogenous enzymes, storage conditions, and hygienic practices (Yazgan et al, ; Zhuang et al, ). Samples stored under AP (AP and WAEW+AP) exhibited a higher increase reaching to 47.11 and 36.61 mg N/100 g on the 18th day exceeding the maximum allowable value (25 mg N/100 g) of TVB‐N in fish (Aponte et al, ). The usage of WAEW and MAP showed significant effect on TVB‐N increase of puffer fish ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H2S‐producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW‐treated puffer fish packaged in 60%CO2/5%O2/35%N2 atmosphere than that in air package and vacuum package with/without WAEW‐treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB‐N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1‐octen‐3‐ol, 1‐penten‐3‐ol, hexanal, heptanal, nonanal, decanal, (E)‐2‐octenal, and 2,3‐butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.

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Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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“…Shewanella putrefaciens and Clostridium perfringens were not detected in any sample at any time during refrigerated storage. Initial AMB and APB counts were in the range encountered in other studies involving salmon [26,43,48] and other marine species [49]. The low bacterial counts indicate excellent microbial quality; they are attributed to good hygiene practices from slaughter to the processing stage.…”

Section: Effect Of Co 2 and Hhp Treatment On Microbial Behavior And Smentioning

confidence: 62%

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Pérez‐Won

Lemus‐Mondaca

Herrera-Lavados

et al. 2020

Foods

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This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.

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“…Aponte et al . () reported microorganism values higher than 3 log CFU cm −2 on the skin of cod 2 days after fishing. These authors also quantified how flesh was being contaminated during preparation of fish samples.…”

Section: Resultsmentioning

confidence: 99%

Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf‐life of fresh hake (Merluccius merluccius) medallions

Otero‐Tuárez

Carrión-Granda²,

Fernández‐Pan

et al. 2018

Int J of Food Sci Tech

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Summary Two distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) or carvacrol (CV) and (ii) the reduction of initial microbial load by good handling practise and the use of sodium hypochlorite (NaOCl). The action of antimicrobial coatings alone retarded the growth of Enterobacteriaceae, lactic acid bacteria (LAB) and H2S producing bacteria on fish samples. The reduction of initial microbial load by itself only affected the evolution of LAB, but not the rest of the bacterial groups. When using both techniques combined, edible antimicrobial coatings were significantly more effective with additional and significant delays in the growth of mesophilic, psychrotrophic and Pseudomonas bacteria. Thus, the use of both strategies combined resulted in a reduction of the counts of all bacterial groups after 12 days of storage which ranged from 1.5 log and 8 log, in Pseudomonas and H2S producing bacteria, respectively. Moreover, no significant differences were observed when comparing the microbiological evolution of samples treated with OEO compared to those only treated with CV.

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Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products

Cited by 39 publications

References 33 publications

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf‐life of fresh hake (Merluccius merluccius) medallions

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