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Foods

Title:		Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage
Author(s):		Du Q; Chen X; Jiang H; Zhang B;
Address:		"Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China. Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China"
Journal Title:		Foods
Year:		2022
Volume:		20220905
Issue:		17
Page Number:		-
DOI:		10.3390/foods11172701
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days. The results reveal that the sensory scores, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), malondialdehyde (MDA) content, and the myofibrillar protein (MP) content of pike-eel fillets with different packing treatments all decreased significantly over 10 days of storage. However, the vacuum-packaging and stable chlorine dioxide pretreatment showed positive effects on the protein stability of pike-eel samples. Compared with the simple packaging (SP) and vacuum packing (VP) treatments, the combination treatments (CP) significantly inhibited the rapid increases in the TVB-N content, TVC values, and MDA content. Moreover, the comparative stability in the MP and its carbonyl content were maintained. Furthermore, our volatile organic compounds (VOCs) analysis confirmed that the combined packaging treatments significantly hindered protein and lipid oxidation, inhibited the growth of spoilage bacteria, and maintained the volatile flavors of pike-eel samples during chilled storage"
Keywords:		chilled storage muscle proteins pike eel stable chlorine dioxide vacuum packaging;
Notes:		"PubMed-not-MEDLINEDu, Qi Chen, Xiaonan Jiang, Huili Zhang, Bin eng 32072146/National Natural Science Foundation of China/ LR21C200001/the Zhejiang Natural Science Foundation of China/ 2020R52027/the Zhejiang Leading Training Program/ 2021JD005/the Fundamental Research Funds for Zhejiang Province/ Switzerland 2022/09/10 Foods. 2022 Sep 5; 11(17):2701. doi: 10.3390/foods11172701"