Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

Abstract

The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.

Mild processing of seafood—A review

“…Hansen et al (2016) compared packaging of Atlantic cod in vacuum or MA packaging, with or without a CO 2 emitter, and found that inclusion of the emitter significantly decreased bacterial growth and prolonged sensory shelf life from 7 to 13 days. This agrees with Hansen et al (2007), Hansen, Mørkøre, Rudi, Rødbotten, et al (2009), andTsironi et al (2019). More importantly, the latter studies obtained increased shelf life, despite lowering the g/p ratio considerably, from 4:1 to 1.3:1 and 3:1 to 1:1, respectively (Hansen et al, 2007;Hansen, Mørkøre, Rudi, Rødbotten, et al, 2009).…”

“…(2009), and Tsironi et al. (2019). More importantly, the latter studies obtained increased shelf life, despite lowering the g/p ratio considerably, from 4:1 to 1.3:1 and 3:1 to 1:1, respectively (Hansen et al., 2007; Hansen, Mørkøre, Rudi, Rødbotten, et al., 2009).…”

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

“…Some studies found that higher CO 2 contents in packaging atmosphere were more effective in inhibiting bacterial growth and retarding biochemical changes (Olatunde, Benjakul, & Vongkamjan, 2020; Yew et al., 2014). A timely supplement to CO 2 absorbed by food matrixes could also be beneficial for improving the preservative effect (Tsironi et al., 2019). As for common spoilage bacteria in air‐packed fishery products, Aeromonas and Shewanella are usually more resistant to CO 2 than Pseudomonas and can keep slow growth in MAP conditions (Antunes‐Rohling, Artaiz, et al., 2019; Jakobsen, Shumilina, Lied, & Hoel, 2020; Zhang et al., 2019).…”

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions

“…Despite the advantages of MAP, it is space-demanding, as a high-gas volume/product volume ratio (g/p) is needed in order to preserve the high quality of fish products. However, the concentration of CO 2 within the package will change due to the partial dissolution of CO 2 into the product and permeability through the packaging film [ 8 , 9 ]. The use of CO 2 emitters (pads) inside the modified atmosphere packaging can be viewed as a technique complimentary to MAP to overcome the drawbacks.…”

“…Carbon dioxide emitters utilizing the O 2 in the package headspace produce CO 2 , thus enhancing the concentration of CO 2 /N 2 inside the package headspace without needing an initial high CO 2 concentration. The addition of CO 2 emitters in the bottom of the tray can compensate for an initial low g/p ratio after sealing the package, thereby preventing the requirement of an initial high g/p and the deformation of the package during storage [ 3 , 8 , 9 ]. Moreover, these pads produce CO 2 when they come into contact with the water leaked from the food matrix; thus, they may also simultaneously act as liquid absorbers [ 7 ].…”