Storage Characteristics of Fresh Swordfish Steaks Stored in Carbon Dioxide-Enriched Controlled (Flow-Through) Atmospheres

Abstract

A flow-through controlled atmosphere packaging system using a number of different carbon dioxide-enriched gaseous compositions was demonstrated to be effective in retarding the growth of microorganisms on fresh swordfish steaks held at 2°C for 22 d. During the first 14 d of storage, Pseudomonas spp. either dominated or represented a major part of the microflora of steaks in all gaseous atmospheres tested. However, in atmospheres containing 70% CO2 or in pure CO2, heterofermentative Lactobacillus spp. and Brochothrix thermosphacta were a major part of the microflora, particularly after the 14th day of storage. Both total volatile nitrogen and trimethylamine, often used as quality indicators for fresh seafoods, increased more slowly for swordfish steaks stored in CO2-enriched atmospheres than steaks stored in air. Advantages of using a controlled atmosphere flow-through system for storage of fresh seafoods include: (a) a stable gas composition, (b) individual portions can be removed from a master package without losing or disrupting the gaseous atmosphere, and (c) volatile off-odors which accumulate during storage in sealed CO2-enriched atmospheres are carried off with the flow-through gas.

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

“…Values of pH for A, AO, M, MO, and I swordfish samples were in the range of approximately 6.8 to 7.0 (results not shown) with no statistically significant differences ( P > 0.05) between treatments, while Lannelongue and others (1982) and Oberlender and others (1983) reported that the pH of fresh swordfish fillets stored in retail packages containing various CO 2 atmospheres was approximately 6.0.…”

“…Similarly, Pseudomonas spp. dominated the microflora of swordfish steaks stored in air and under CO 2 ‐enriched atmospheres (except for 100% CO 2 ) (Lannelongue and others 1982; Oberlender and others 1983). …”

“…Low initial TMA‐N content (1.8 mg N/100 g fish muscle) indicates that the swordfish were of good quality, in agreement with the relatively low TVC count of 4.9 log CFU/g. Lannelongue and others (1982) and Oberlender and others (1983) suggested 5 mg N/100 g as a limit of acceptability for swordfish. Given the great variation in TMA‐N acceptability limits for various fish species reported (Sivertsvik and others 2002), and TMA‐N values shown in Figure 3, as well as data based on sensory (taste) scores (Figure 5B) and TVC values, a more realistic TMA‐N limit of acceptability for Mediterranean swordfish, of approximately 3.0 mg N/100 g may be proposed.…”

“…A TVB‐N value of 35 mg N/100 g has been established as an upper acceptability limit for spoilage initiation for fresh fish by the European Commision (CEC 1995). With regard to data on the TVB‐N acceptability limit for swordfish, Lannelongue and others (1982) and Oberlender and others (1983) proposed a TVB‐N value of 25 mg N/100 g, while recently Muratore and Licciardelo (2005) proposed a value of 35 mg N/100 g as the onset of spoilage for smoked swordfish slices. On the basis of the present data (TVC, sensory evaluation) at the time of rejection, a more realistic TVB‐N limit of 20 to 21 mg N/100 for the initiation of fresh Mediterranean swordfish spoilage may be proposed.…”

Principles and Applications of Modified Atmosphere Packaging of Foods

“…Others have also reported significant proportions of Lactobacillus spp. under high concentrations of CO2 (Banks et al, 1980;Finne, 1981;Molin et al, 1983;Layrisse and Matches, 1984;Wang and Ogrydziak, 1986;Gopal et al, 1990;Weber and Laux 1992) but Oberlender et al (1983) and Lannelongue et al (1982b) observed some contradictory influence of O2 in this regard. In the last study, this may have been influenced considerably by the use of poor-quality fish when first packed, but another important source of variation was the use of sealed MAP rather than the CAP experiments in which gas mixtures are replenished.…”