Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins

Journal of Food Science
T WangE Martinsdottir

Abstract

Development of new technologies and preservation methods to offer conveniently packed fish with sufficient keeping quality is important to meet increasing demand for value-added fresh fish products on the market. The aim of this study was to investigate the effect of combined application of modified atmosphere packaging (MAP) and superchilled storage on the shelf life of fresh cod loins. Fresh cod loins were packed in polystyrene boxes and in MA (CO(2)/N(2)/O(2): 50%/45%/5%) on day 3 postcatch and stored at chilled (1.5 degrees C) and superchilled (-0.9 degrees C) temperatures. Quantitative descriptive analysis (QDA) and physical, chemical, and microbial analyses were carried out during the 21 d of storage. Superchilled storage alone compared with traditional chilled storage in polystyrene boxes increased the total shelf life (days from catch) of cod loins from 9 to 16 or 17 d. Chilled MA packaging increased the shelf life from 9 to 14 d and when MAP and superchilled storage were combined, a synergistic effect was observed and the shelf life was further extended to at least 21 d. It is noteworthy that the characteristic fresh and sweet taste can be maintained longer under such conditions. This could contribute to enhanced eatin...Continue Reading

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Citations

Feb 13, 2013·Journal of the Science of Food and Agriculture·Begoña AlfaroAlejandro Barranco
Dec 6, 2017·Critical Reviews in Food Science and Nutrition·Rituparna Banerjee, Naveena Basappa Maheswarappa
Sep 3, 2009·Journal of Food Science·Hélène L LauzonEmilía Martinsdóttir
Feb 24, 2017·Foods·Christina A Mireles DeWitt, Alexandra C M Oliveira
Feb 9, 2021·EFSA Journal·UNKNOWN EFSA Panel on Biological Hazards (BIOHAZ)Sara Bover-Cid

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