The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

Food Chemistry

Volumn 85, Issue 1, 2004, Pages 49-57

  Ozogul F ^a   Polat, A ^a   Ozogul Y ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

Histamine; Modified atmosphere pack; Sardine; TMA; TVB N and K value; Vacuum pack

Indexed keywords

AMINE; HISTAMINE; NITROGEN; NUCLEOTIDE; VOLATILE AGENT;

ARTICLE; ATMOSPHERE; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; BIODEGRADATION; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PACKAGING; FOOD QUALITY; FOOD SAFETY; MONITORING; ODOR; QUALITY CONTROL; SHELF LIFE; STORAGE TEMPERATURE; VACUUM;

CLUPEIDAE; SARDINA PILCHARDUS;

EID: 0242456051     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.05.006     Document Type: Article

References (54)

1. Ababouch L., Afilal M.E., Rhafiri S., Busta F.F. Identification of histamine-producing bacteria issolated from sardine (Sardina pilchardus) stored in ice and ambient temperature (25 °C). Food Microbiology. 8:1991;127-136.
2. Ababouch L.H., Souibri L., Rhaliby K., Ouadhi O., Battal M., Busta F.F. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperatures. Food Microbiology. 13:1996;123-132.
3. Antonacopoulos N., Vyncke W. Determination of volatile basic nitrogen in fish. A third collaborative study by Western European Fish Technologists' Association (WEFTA) Zeitschrift fuer Lebensmittel Untersuchung und Forschung. 189:1989;309-316.
4. Official methods of analysis. 13th ed. 1983;Association of Official Agricultural Chemists, Washington, DC.
5. Bligh E.C., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37:1959;911-917.
6. Branch A.C., Vail A.M.A. Bringing fish Inspection into the computer age. Food Technology in Australia. 37:1985;352-355.
7. Burns G.B., Ke P.J., Irvine B.B. Objective procedure for fish freshness evaluation based on nucleotide changes using a HPLC system. Canadian Technical Report of Fisheries and Aquatic Science. 1373:1985;35.
8. Burt J.R., Hardy R. Composition and deterioration of pelagic fish. Burt J.R., Hardy R., Whittle K.J. Pelagic fish: the resource and its exploitation. 1992;115-141 The University Press, Cambridge.
9. Cann D.C., Smith G.L., Houston N.C. Further studies on marine fish stored under modified atmosphere packaging. 1983;Ministry of Agriculture Fisheries and Food, Torry Research Station, Aberdeen.
10. Church I.J., Parsons A.L. Modified atmosphere packaging technology. a review Journal of Science of Food and Agriculture. 67:1995;143-152.
11. Church N. MAP fish and crustaceans-sensory enhancement. Food Science and Technology Today. 12(2):1998;73-83.
12. Clingman C.D., Hooper A.J. The bacterial quality of vacuum-packaged fresh fish. Dairy Food Sanitation. 6:1986;194.
13. Dalgaard P., Gram L., Huss H.H. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. International Journal of Food Microbiology. 19(4):1993;283-294.
14. Daniels J.A., Krishnamurth R., Rizvi S.S.H. A review of effects of CO2 on microbial growth and food quality. Journal of Food Protection. 48:1985;532-537.
15. Davis H.K. Modified atmosphere packing of fish. Parry R.T. Principles and applications of modified atmosphere packaging of food. 1993;189-228 Blackie Academic and Professional, London.
16. Debevere J., Boskou G. Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets. International Journal of Food Microbiology. 31(1-3):1996;221-229.
17. Dhananjaya S., Stroud G.D. Chemical and sensory changes in haddock and herring stored under modified atmosphere. International Journal of Food Science and Technology. 29:1994;575-583.
18. EEC. (1991, July). Laying down the health conditions for the production and the placing on the market of fishery products. Council Directive (EEC) 91/493/EEC.
19. Egan H., Kirk R.S., Sawyer R. Pearson's chemical analysis of foods. 8th ed. 1981;Academic Press, London.
20. Ehira S., Uchiyama H. Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness. Kramer D.E., Liston J. Seafood quality determination. 1987;185-207 Elsevier Science Publishers, Amsterdam.
21. El Marrakchi A.E., Bennour M., Bouchaiti N., Hamma A., Tagafait H. Sensory, chemical and microbiological assessment of Moroccan sardines (Sardinas pilchardus) stored in ice. Journal of Food Protection. 53:1990;600-605.
22. Farber J.M. Microbiological aspects of modified-atmosphere packing technology - a review. Journal of Food Science. 9:1991;58-70.
23. Flick G.R., Martin R.E. Advances in seafood biochemistry, composition and quality. 1992;Technomic Publishing Co, Lancaster.
24. Fraser O.P., Sumar S. Compositional changes and spoilage in fish (part II) - microbiological induced deterioration. Nutrition and Food Science. 6:1998;325-329.
25. Greene D.H., Bernatt-Byrne E.I. Adenosine triphosphate catabolites as flavor compounds and freshness indicators in Pacific cod (Gadus macrocephalus) and pollock (Theragra chalcogamma). Journal of Food Science. 55:1990;257-258.
26. Hattula T., Kievaara M., Moran M. Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. Journal of Food Science. 58:1993;1212-1215.
27. Huss H.H. Storage life of prepacked wet fish at 0 °C, I plaice and haddock at 0 °C. Journal of Food Technology. 7:1972;13-19.
28. Huynh M.D., Mackey J., Gawley R. Freshness assessment of Pacific fish species using K-value. Bligh E.G. Seafood science and technology. 1992;258-268 Fishing News (Books) Limited, Oxford.
29. Jacober L.F., Rand A.G.J. Biochemical evaluation of seafood. Martin R.E., Flick G.J.A., Hebard G.E., Ward D.R. Chemistry and biochemistry of marine food products. 1982;347-366 CT AVI, Westport.
30. Karube I., Atsuoka H., Suzuki S., Watanabe E., Toyama K. Determination of fish freshness with an enzyme sensor system. Journal of Agriculture and Food Chemistry. 32:1984;314-319.
31. Klausen N.K., Lund E. Formation of the biogenic amines in herring and mackerel. Zeitschrift fuër Lebensmittel-Untersuchung und Forschung. 182:1986;459-463.
32. Lopez-Sabater E.I., Rodriguez-Jerez J.J., Hernandez-Herrero M., Mora-Ventura M.T. Evaluation of histidine decarboxylase activity of bacteria isolated from sardines (Sardina pilchardus) by an enzymic method. Letter Applied Microbiology. 19:1994;70-75.
33. Love R.M. The chemical biology of fishes. 1970;Academic Press Inc, London.
34. Luong J.H.T., Male K.B., Masson C., Nguyen A.L. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilized enzymes. Journal of Food Science. 54:1992;77-81.
35. Lyman J., Fleming R.H. Composition of sea water. Journal of Marine Resource. 3:1940;134-146.
36. Mackie I.M., Pirie L., Ritchie A.H., Yamanaka H. The formation of non-volatile amines in relation to concentration of free basic amino acid during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus). Food Chemistry. 60(3):1997;291-295.
37. Özogul F., Taylor K.D.A., Quantick P., Özogul Y. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology. 37:2002;515-522.
38. Özogul F., Taylor K.D.A., Quantick P., Özogul Y. Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack. Journal of Food Science. 67:2002;2497-2501.
39. Özogul F., Taylor K.D.A., Quantick P., Özogul Y. A rapid HPLC determination of ATP related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science and Technology. 35:2000;549-554.
40. Özogul F., Taylor K.D.A., Quantick P., Özogul Y. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chemistry. 71:2000;267-273.
41. Pacheco-Aguilar R., Lugo-Sanchez M.E., Robles-Burgueno M.R. Post-mortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 °C. Journal of Food Science. 65(1):2000;40-47.
42. Pacheco-Aguilar R., Lugo-Sanchez M.E., Villegas-Ozuna R.E., Robles-Burgueno R. Histamine quantification in Monterey sardine muscle and canned products from Northwestern Mexico. Journal of Food Composition and Analysis. 11:1998;188-195.
43. Parry R.T. Introduction. Parry R.T. Principles and application of modified atmosphere packaging of food. 1993;1-17 Blackie Academic and Professional, Glasgow.
44. Pastoriza L., Sampedro G., Herrera J.J., Herrera L.C.M. Effect of modified atmosphere packaging on shelf-life of iced hake slices. Journal of the Science of Food and Agriculture. 71:1996;541-547.
45. Randell K., Hattula T., Ahvenainen R. Effect of the packaging on the quality of rainbow trout and Baltic herring fillets. Lebensmittel-Wissenschaft und Technologie. 30(1):1997;56-61.
46. Reddy N.R., Armstrong D.J., Rhodehamel E.J., Kauter D.A. Shelf-life extention of haddock in carbon dioxide-oxygen atmospheres with and without potassium sorbate. Journal of Food Quality. 5:1992;285-300.
47. Saito T., Arai K., Matsuyoshi M. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries. 24:1959;749-750.
48. Sato T., Fujii T., Masuda T., Okuzumi M. Changes in number of histamine-metabolic bacteria and histamine content during storage of common mackerel. Fisheries Science. 60(3):1994;299-302.
49. Sikorski Z.E., Kolakowska K., Burt J.R. Postharvest, biochemical and microbial changes. Sikorski Z.E. Seafood: resources, nutritional composition, and preservation. 1990;55-75 CRC Press. Inc, Boca Raton.
50. Silva C.C.G., Da Ponte D.J.B., Enes Dapkevicius M.L.N. Storage temperature effect on histamine formation in big eye tuna and skipjack. Journal of Food Science. 63(4):1998;644-647.
51. Stratton J.E., Taylor S.L. Scombroid poisoning. Ward D.R., Hackney C. Microbiology of marine food products. 1991;331-351 AVI Publishing Co, New York.
52. Taylor S.L., Speckhard M.W. Isolation of histamine-producing bacteria from frozen tuna. Marine Fisheries Review. 45(4/6):1983;35-39.
53. Tozawa, H., Enokihara, K., & Amano, K. (1971). Proposed modification of Dyer's method for trimethylamine determination in cod fish. In Fish inspection and quality control. London: Fishing News Books.
54. 2 modified atmosphere Journal of Food Science. 47:1982;1386-1387.