Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Ordóñez, J.A.; López‐Gálvez, Daniel E; Fernández, Manuela; Hierro, Eva; Hoz, Lorenzo de la

doi:10.1002/1097-0010(200010)80:13<1831::aid-jsfa707>3.0.co;2-z

Cited by 57 publications

(24 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With regard to the Enterobacteriaceae, treatments M and MO produced lower counts ( P < 0.05) throughout the entire storage period as compared to the control samples (A), probably due to the CO 2 action and the antimicrobial effect of the oregano oil. Our results are in agreement with other findings for fish species stored under MAP conditions (Ordonez and others 2000; Pournis and others 2005; Stamatis and Arkoudelos 2007). …”

Section: Resultssupporting

confidence: 94%

“…Obviously, the use of MAP did not inhibit the growth of LAB due to their tolerance against the action of CO 2 . Similarly, Ordonez and others (2000), Masniyom and others (2002), Pournis and others (2005), and Stamatis and Arkoudelos (2007) found high final counts of LAB in the microbial flora of refrigerated fish species stored under various MAP conditions. Use of oregano EO with either air or MAP (treatments AO, MO) did not have a significant effect ( P > 0.05) on the reduction of LAB population.…”

Section: Resultsmentioning

confidence: 78%

“…Modified atmosphere packaging (MAP) is an effective preservation method for the extension of shelf life of fresh fish and fish products (Ordonez and others 2000; Sivertsvik and others 2002; Ozogul and others 2004; Pournis and others 2005). Essential oils (EO) such as oregano, thyme, and so on have natural antimicrobial and antioxidant properties with the potential to extend the shelf life of foods.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

Giatrakou¹,

Kykkidou²,

Papavergou³

et al. 2008

Journal of Food Science

View full text Add to dashboard Cite

The present study evaluated the effect of modified atmosphere packaging (MAP, 5% O(2)/50% CO(2)/45% N(2); treatment M), the addition of oregano oil (0.1%, v/w; treatment AO) as a natural preservative, as well as their combination (treatment MO) on the quality and shelf life extension of fresh Mediterranean swordfish fillets during a refrigerated storage (4 degrees C) period of 18 d. Simultaneously, swordfish fillets were stored under aerobic conditions (control treatment A, 4 degrees C) and on ice (usual commercial method of preservation, treatment I, 0 degrees C). Among the 5 treatments examined in the present study, the most effective one to inhibit the microbial and sensory spoilage proved to be the MO treatment, achieving a shelf life extension of 8 to 9 d. The dominant bacteria in the microflora of swordfish, irrespective of treatment, were the Pseudomonads and the H(2)S-producing bacteria, while both lactic acid bacteria (LAB) and the Enterobacteriaceae produced the lowest populations in swordfish samples kept on ice. Among the chemical indices examined, thiobarbituric acid (TBA) values showed no specific trend of lipid oxidation for swordfish, irrespective of treatment. Final trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for treatments, A, AO, M, and MO ranged between 1.33 and 14.29 mg N/100 g and 14.11 to 55.52 mg N/100 g, respectively, whereas for I samples they remained almost unchanged during storage. Sensory analysis (taste attribute) correlated well with microbiological analysis, indicating a shelf life of approximately 5 to 6 d for control, 10 to 11 d for AO, 12 d for I, 13 d for M, and 14 d for MO samples.

show abstract

Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

Giatrakou¹,

Kykkidou²,

Papavergou³

et al. 2008

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…A considerable lag phase characterised the microbial growth in both AP and VP control batches, which showed after the 5th and the 8th day, respectively, a significant difference in relation to the SGS fillets. Nevertheless, the maximum number of total microorganisms acceptable in raw fish products (7 log cfu/g; ICMSF, 1986) and at which spoilage odours appear (Ordóñez et al. , 2000) was only exceeded in the control batch of air‐packaged fillets after 12 days.…”

Section: Resultsmentioning

confidence: 99%

The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP

Mendes

Pestana

Gonçalves

2008

Int J of Food Sci Tech

View full text Add to dashboard Cite

Sardine (Sardina pilchardus) is a species that for its abundance assumes great importance in the Portuguese fishing sector. In order to contribute for a better utilisation of this species, the aim of this study was to investigate the effect of the pre-treatment with soluble gas stabilisation (SGS) (100% CO 2 at 2 bar, during 15 and 30 min) on the quality and shelf-life of sardine fillets, packed in air (AP), vacuum (VP) and modified atmosphere (MAP: 5% O 2 ⁄ 35% CO 2 ⁄ 60% N 2 ). During the chilled storage, the quality changes were evaluated by sensory evaluation, chemical and microbiological analysis. The total volatile basic nitrogen content remained almost constant, between 16 and 19 mg N ⁄ 100 g muscle, during the storage period, for all samples. The TBARs values increased with storage time, for all batches and storage conditions. The application of SGS treatment to sardine fillets, resulted in a bacteriostatic effect, contributing to the improvement of the microbiological quality of fillets. Considering a sensory criteria, the shelf-life of SGS pretreated sardine fillets was found to be 5 days in AP and MAP while in VP-treated fillets a shelf-life of 8 days was reported. At sensory rejection, sardine fillets presented a K-value of 30% in AP and MAP batches and 40% in VP batch.

show abstract

“…Many studies on different fish species have demonstrated that MAP can lead to a significant shelf‐life extension compared with over‐wrap2–4 and vacuum5, 6 packaging.…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging of filleted rainbow trout

2002

View full text Add to dashboard Cite

Shelf-lives of ®lleted rainbow trout (Oncorhynchus mykiss) packaged in over-wrap, vacuum and gas mixture conditions and stored at 1 AE 1°C were compared by measurement of pH, total volatile bases (TVB), hypoxanthine content, lipid oxidation (TBARS value), super®cial counts of aerobic psychrotrophic¯ora and sensory analysis (colour, odour and¯avour). The gas mixtures evaluated were 10% O 2 50% CO 2 40% N 2 , 10% O 2 50% CO 2 40% Ar, 20% O 2 50% CO 2 30% N 2 , 20% O 2 50% CO 2 30% Ar, 30% O 2 50% CO 2 20% N 2 and 30% O 2 50% CO 2 20% Ar. Sensory quality deterioration was delayed and bacterial growth as well as increases in pH, TVB and hypoxanthine levels were reduced by modi®ed atmosphere packaging (MAP). Lipid oxidation was higher in gas packages with 20 and 30% O 2 than in those with 10% O 2 . Vacuum-packed ®llets presented the lowest TBARS values. In summary, MAP gave rise to a signi®cant extension of shelf-life when compared with vacuum and over-wrap packaging. No signi®cant differences were found between the packages containing either N 2 or Ar. The best evaluated atmosphere consisted of 10% O 2 50%CO 2 40% N 2 /Ar.

show abstract

Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

Cited by 57 publications

References 26 publications

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP

Modified atmosphere packaging of filleted rainbow trout

Contact Info

Product

Resources

About