Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4<sup>o</sup> C

Statham, Jo A.; Bremner, H A; Quarmby, A. R.

doi:10.1111/j.1365-2621.1985.tb10538.x

Cited by 36 publications

(14 citation statements)

References 9 publications

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“…3). The low acceptability of the fresh fish at the beginning of the experiment was typical of the low scores normally given to steamed fish (Statham et al, 1985). The flavor acceptability of fish from the naturally spoiling and sterile treatments began to fall within the first two days of storage.…”

Section: Sensory Evaluationmentioning

confidence: 98%

Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C

Fletcher

Statham

1988

Journal of Food Science

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The relative effects of microbial and nonmicrobial spoilage on the shelf-life of yellow-eyed mullet were studied. Results of sensory and chemical analyses of sterile flesh stored at 4°C were compared with fillets which had either spoiled naturally while held at 4°C or frozen fillets held at -18°C. Inosine was produced rapidly in both treatments at 4"C, followed in sterile flesh by a slower breakdown to hypoxanthine. Hypoxanthine production from inosine was rapid in the presence of bacteria. Within 6 days sensory changes were observed in the frozen flesh and after 69 days, it was considered unacceptable. The development of off-odors and off-flavors in the absence of bacteria was not sufficiently slow to result in a significant extension in shelflife for this species.

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Section: Sensory Evaluationmentioning

confidence: 98%

Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C

Fletcher

Statham

1988

Journal of Food Science

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“…As to the films' permeability, all packing methods enabled a shelf-life of 15 days; low barrier packaging promoted a shorter shelf-life. The use of 50 to 100% CO 2 modified atmosphere has successfully increased the shelf-life of morwong (Nemadactylus macropterus) (Statham et al, 1985). The combination of treatments leads to a synergistic effect.…”

Section: Pre-packing Treatment With Acids and Saltsmentioning

confidence: 99%

Use of modified atmosphere in seafood preservation

Soccol¹,

Oetterer²

2003

Braz. arch. biol. technol.

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Fish production has increased in Brazil, mainly the fresh-water aquaculture. However, refrigerated fish presents a relatively short shelf-life (approximately 12 days). In view of the increasing demand for fresh products, there is the need of shelf-life lengthening through a combination of methods in order to minimally expose the product to adverse conditions. The use of the modified atmosphere packaging presents the following advantages: lengthening of the products' shelf-life by 50 to 400%, reduction of economic losses, cost reductions by distributing the product over great distances with the need of fewer shipments and the supply of a better quality product. The purpose of this work was to review and discuss the major effects of the modified-atmosphere packaging, especially carbon dioxide (CO 2 ), on seafood preservation, as well as on the survival and growth of seafood pathogenic organisms.

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“…The combination of TSP plus sorbate after heat showed no enhanced effect of the combination of additives over their single use (P > 0.05). Synergistic effects already have been obtained by other studies using different chemical combinations including potassium sorbate (Statham et al, 1985;Thakur and Patel, 1994;Drosinos et al, 1997).…”

Section: Chemical Additives Prior To Heatmentioning

confidence: 87%

Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress

Kirby¹,

Silva²,

Capell

et al. 2001

Food sci. technol. int.

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A cocktail made up of six bacteria isolated from fish was subjected to various heats (30°C and 60°C, 20 s) and chemical preservative stresses, alone and in combination. The chemical preservatives tested were potassium sorbate (PS, 1%), trisodium phosphate (TSP, 10%) and tetrasodium pyrophosphate (TSPP, 3%). Heating the bacteria at 60°C for 20 s resulted in an average reduction of 2.0 log cfu/mL in the total number. The results showed a marked synergistic effect of heat treatment prior to chemical additives, especially for TSPP and sorbate; no significant effect was evident when chemicals were applied alone. The effect was increased by the application of chemical preservatives, before heating, in the decreasing order TSP, TSPP and sorbate; reductions obtained were more than 5.0, 4.0 and 3.0 log cfu/mL, respectively. The synergistic effect observed was dependent on the type of chemical additives used and also on the order of the treatments. Bacteria identified as Shewanella putrefaciens and Pseudomonas putida were more resistant to heat treatment and Brochothrix thermosphacta and Lactobacillus plantarum were more resistant to TSP treatment. These bacteria in the cocktail showed high sensitivity to combined TSP/heat treatment; bacterial cells identified as Enterobacter spp. were the most resistant to this treatment.Se preparó una mezcla con seis bacterias aisladas de peces y se sometieron a distintos tratamientos térmicos (30°C y 60°C, 20 s) y de conservantes químicos, por separado y en combinación. Los conservantes químicos empleados fueron sorbato de potassio (PS, 1%), fosfato trisodico (TSP, 10%) y pirofosfato tetrasodico (TSPP, 3%). El calentamiento a 60°C durante 20 s redujo una media de 2.0 log cfu/mL del recuento total de bacterias. Se observó un efecto sinérgico marcado cuando el calor precedía a los tratamientos químicos, de modo más evidente para el TSPP y para el sorbato de potassio; sin embargo no fue significativo el efecto cuando los tratamientos químicos se aplicaron solos. El efecto aumentó cuando los conservantes químicos se aplicaron antes del calor, según el orden decreciente TSP, TSPP y sorbato; las reducciones obtenidas fueron de más de 5.0, 4.0 y 3.0 log cfu/mL, respectivamente. El efecto sinérgico dependió del tipo de aditivo químico y también de la secuencia de los tratamientos. Las bacterias identificadas como Shewanella putrefaciens y Pseudomonas putida fueron las más resistentes al calor; Brochothrix thermosphacta y Lactobacillus plantarum mostraron más resistencia al tratamiento con TSP. Estas bacterias de la mezcla revelaron una alta sensibilidad al tratamiento combinado TSP/calor; las células bacterianas identificadas como Enterobacter spp. fueron las más resistentes a este tratamiento.

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Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4^o C

Cited by 36 publications

References 9 publications

Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C

Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C

Use of modified atmosphere in seafood preservation

Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress

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Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4o C

Cited by 36 publications

References 9 publications

Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C

Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C

Use of modified atmosphere in seafood preservation

Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress

Contact Info

Product

Resources

About

Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4^o C