Different MAP Conditions to Improve the Shelf Life of Sea Bass
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Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology-Kosfost
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Shelf life of cultured sea bass packaged in air, vacuum, and gas mixture packages stored for 40 days at 2.90+/-0.02 degrees C was compared. The gas mixtures used contained CO2, O-2, and N-2 at difference percentages (M1: 75% CO2/25% N-2; M2: 60% CO2/40% N-2; M3: 30% 02/30% CO2/40% N-2). Sensory and physical parameters, chemical changes, and microbiological counts were monitored during storage. Storage with a gas mix including 75 and 60% CO2 was more effective than vacuum processing and packaging with a gas mix that included oxygen. Vacuum was the most effective method for preventing lipid oxidation. The optimum method for sea bass in view of all analysis results was modified atmosphere packaging (MAP) and the most suitable gas mix ratio was 75% CO2/25% N-2. The best days for consumption of sea bass packaged with air, MAP (M1, M2, and M3), and vacuum were 4th, 28th, 28th, 1 6th, and 20th days, respectively.
Açıklama
Anahtar Kelimeler
sea bass, modified atmosphere packaging (MAP), vacuum packaging, shelf life, spoilage bacteria
Kaynak
Food Science and Biotechnology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
22
Sayı
6
