| Title: | Super-chilling (-0.7 degrees C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage |
| Author(s): | Zhu Y; Ma L; Yang H; Xiao Y; Xiong YL; |
| Address: | "College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, and Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, Tianjin 300384, China. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, and Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, Tianjin 300384, China. Electronic address: malizhen-6329@163.com. College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China. Tianjin KUANDA Aquatic Food Co., Ltd., and Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi, Tianjin 300304, China. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States. Electronic address: ylxiong@uky.edu" |
| DOI: | 10.1016/j.foodchem.2016.03.053 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Controlled freezing-point storage (CFPS) is an emerging preservative technique desirable for fish. In the present study, catfish fillets were stored at -0.7 degrees C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO2/40% N2 (MAP). Chemical, microbiological, and sensory analyses were performed during storage. Results showed the following descending order of chemical changes (degradation of nucleotides, conversion of protein to volatile-based nitrogen and biogenic amines, and production of trimethylamine nitrogen), as well as loss of sensory properties: 4 degrees C AP>-0.7 degrees C AP approximately 4 degrees C VP>-0.7 degrees C VP approximately 4 degrees C MAP>-0.7 degrees C MAP. The chemical changes were well-correlated with microbial growth suggesting the microbiological pathways. Hence, CFPS at -0.7 degrees C in combination with high-CO2 MAP can effectively maintain the quality of fresh catfish meat compared to traditional preservation methods" |
| Keywords: | "Animals Biogenic Amines/analysis Catfishes/*microbiology Cold Temperature Colony Count, Microbial Food Contamination/prevention & control Food Microbiology Food Packaging/*methods *Food Storage Humans Methylamines/analysis Seafood/*microbiology Taste Thio;" |
| Notes: | "MedlineZhu, Yingchun Ma, Lizhen Yang, Hua Xiao, Yan Xiong, Youling L eng Research Support, Non-U.S. Gov't England 2016/04/05 Food Chem. 2016 Sep 1; 206:182-90. doi: 10.1016/j.foodchem.2016.03.053. Epub 2016 Mar 17" |
