Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

LWT

Volumn 38, Issue 7, 2005, Pages 745-756

  Masniyom, Payap ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Modified atmosphere packaging; Phosphate; Seabass; Shelf life

Indexed keywords

AMINES; DEGRADATION; HYDROPHOBICITY; MICROBIOLOGY; ORGANIC ACIDS; PHOSPHATES;

MODIFIED ATMOSPHERE PACKAGING (MAP); PHOSPHATE COMPOUNDS; SEABASS SLICES; SOLUBLE PEPTIDES;

FOOD PROCESSING;

EID: 20444384805     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.09.006     Document Type: Article

References (66)

1. M.R. Adams, and M.O. Moss Food microbiology 1995 The Royal Society of Chemistry Cambridge (pp. 103-135)
2. J.A. Alvarez, R. Pozo, and L. Pastoriza Effect of a cryoprotectant agent (sodium tripolyphosphate) on hake slices preserved in modified atmosphere packing Food Science Technology International 2 1996 177 181
3. I.N.A. Ashie, J.P. Smith, and B.K. Simpson Spoilage and shelf life extension of fresh fish and shellfish Critical Reviews in Food Science and Nutrition 36 1996 87 121
4. S. Benjakul, T.A. Seymour, M.T. Morrissey, and H. An Physicochemical changes in Pacific whiting muscle proteins during iced storage Journal of Food Science 62 1997 729 733
5. Branen, A. L. (1978). Interaction of fat oxidation and microbial spoilage in muscle foods. Proceeding of the 31st reciprocal meat conference. Chicago, IL: National Live Stock and Meat Board.
6. J.A. Buege, and S.D. Aust Microsomal lipid peroxidation S. Fleischer L. Packer Methods in enzymology 1978 Academic Press New York 302 310
7. C.C. Chang, and J.M. Regenstein Textural changes and functional properties of cod proteins as affected by kidney tissue and cryoprotectants Journal of Food Science 62 1997 299 304
8. Cheftel, J. C., & Cheftel, H. (1976). Introduction a la Biochimie. Technologie des Aliments. vol. 1. 2nd ed. Paris: Moderne d' Edition.
9. B. Cobb III, I. Alaniz, and J. Thompson Biochemical and microbial studies on shrimp volatile nitrogen and amino nitrogen analysis Journal of Food Science 29 1973 431 436
10. Colin, P., & Salvat, G. (1996). Decontamination of poultry carcasses using trisodium phosphate treatment. In: Hinton, M. H., Rowlings, C., (Eds.), Factor affecting the microbial quality of meat, vol. 4. Microbial methods for the meat industry. Bristol: University of Bristol Press (Concerted Action CT94-1456).
11. E.T. Conway Microdiffusion and volumetric error 1950 Crosby Lockwood and Son Ltd. London
12. M. Cort Antioxidant activity of tocopherols, ascorbyl palmitate and ascorbic acid and their action Journal of the American Oil Chemists Society 51 1974 321 325
13. M.A. Cousin, J.M. Jay, and P.C. Vasavada Psychrotrophic microorganism C. Vanderzand D.F. Splittstoesser Compendium of methods for the microbiological examination of foods 1992 American Public Health Association Washington, DC 153 168
14. P. Dalgaard Qualitative and quantitative characterization of spoilage bacteria from packed fish International Journal of Food Microbiology 31 1995 221 229
15. P.M. Davidson, and V. Juneja Antimicrobial agents A.L. Branen P.M. Davidson S. Salminen Food additives 1990 Marcel Dekker New York 83 138
16. J. Debevere, and G. Boskou Effect of modified atmosphere packaging on the TVB/TMA producing microflora of cod fillets International Journal of Food Microbiology 31 1996 221 229
17. F. Devlieghere, J. Debevere, and J. Van Impe Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres International Journal of Food Microbiology 41 1998 231 238
18. J.D. Dziezak Phosphates improve many foods Food Technology 44 4 1990 80 91
19. G.L. Ellman Tissue sulfhydryl groups Archives of Biochemistry and Biophysics 82 1959 70 77
20. M. Esaiassen, J. Ostli, E.O. Elvevoll, S. Joensen, K. Prytz, and R. Richardsen Brining of cod fillets influence on sensory properties and consumers liking Food Quality and Preference 15 2004 421 428
21. S. Hayakawa, and S. Nakai Contribution of hydrophobicity, net charge and sulfhydryl groups to thermal properties of ovalbumin Canadian Institute of Food Science and Technology Journal 18 1985 290 295
22. A.R. Hill, D.M. Irvine, and D.H. Bullock Precipitation and recovery of whey proteins. A review Canadian Institute of Food Science and Technology Journal 15 1982 155 160
23. J. Hobbs Fish microbiological spoilage and safety Food Science Technology Today 5 1991 166 173
24. A. Khayat, and D. Schwall Lipid oxidation in seafood Food Technology 37 7 1983 130 140
25. C.R.H. Kim, J.O. Hearnsberger, A.R. Vickery, C.H. White, and D.L. Marshall Extending shelf life of refrigerated catfish fillets using sodium acetate and monopotassium phosphate Journal of Food Protection 58 1995 644 647
26. 2 enriched atmospheres Journal of Food Protection 45 1982 1197 1203
27. E. Li-Chen, S. Nakai, and D.F. Wood Relationship between functional (fat binding, emulsifying) and physicochemical properties of muscle proteins. Effect of heating, freezing, pH and species Journal of Food Science 50 1985 1034 1040
28. R.C. Lindsay Food additives O.R. Fennema Food chemistry 1996 Marcel Dekker New York 767 823
29. O.H. Lowry, N.J. Rosebrough, A.L. Farr, and R.J. Randall Protein measurement with Folin phenol reagent Journal of Biological Chemistry 193 1951 256 275
30. M. Mailgaad, G.V. Civille, and B.T. Carr Sensory evaluation techniques 1999 CRS Press Boca Raton, FL
31. D. Marshall, and V. Jindal Microbiological quality of catfish frames treated with selected phosphates Journal of Food Protection 60 1997 1081 1083
32. P. Masniyom, S. Benjakul, and W. Visessanguan Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging Journal of the Science of Food and Agriculture 82 2002 873 880
33. R.G. Matlock, R.N. Terrell, J.W. Savell, K.S. Rhee, and T.R. Dutson Factors affecting properties of raw-frozen pork sausage patties made with various NaCl/phosphate combination Journal of Food Science 49 1984 1363 1366
34. J.J. Matsumoto Cryostabilization of protein in surimi T.C. Lanier C.M. Lee Surimi technology 1992 Marcel Dekker New York 357 388
35. R.A. Molins Antimicrobial uses of food preservatives R.A. Molins Phosphate in food 1991 CRC Press Boca Raton, FL
36. M.T. Morrissey, J.W. Wu, D.D. Lin, and H. An Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi Journal of Food Science 58 1993 1050 1054
37. W.A.M. Multilangi, D. Panyam, and A. Kilara Function properties of hydrolysate from proteolysis of heat-denatured whey protein isolate Journal of Food Science 61 1996 270 274
38. G. Offer, and J. Trinick On the mechanism of water holding in meat the swelling and shrinking of myofibrils Meat Science 8 1983 245 281
39. B. Ooraikul, and M.E. Stiles Modified atmosphere packaging of food 1990 Ellis Horwood New York (pp. 148-163)
40. J.A. Ordonez, B. Pablo, B.F. Castro, M.A. Asensio, and B. Sanz Selected chemical and microbiological change in refrigerated pork stored in carbon dioxide and oxygen enriched atmosphere Journal of Agricultural and Food Chemistry 39 1991 668 672
41. J.A. Ordonez, D.E. Lopez-Galvaz, M. Fernandez, E. Hierro, and L. Hoz Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmosphere Journal of the Science of Food and Agriculture 80 2000 1831 1840
42. L. Pastoriza, G. Sampedro, J.J. Herrera, and M.L. Cabo Effect of modified atmosphere packaging on shelf life of iced fresh hake slices Journal of the Science of Food and Agriculture 71 1996 541 547
43. L. Pastoriza, G. Sampedro, J.J. Herrera, and M.L. Cabo Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius) Food Chemistry 61 1998 23 28
44. N.R. Reddy, M. Villanueva, and D.A. Kautter Shelf life of modified atmosphere packaged fresh tilapia fillets stored under refrigeration and temperature abuse conditions Journal of Food Protection 58 1995 908 914
45. M. Renerre, F. Dumont, and P.H. Gateellier Antioxidant enzyme activities in beef in relation to oxidant of lipid and myoglobin Meat Science 43 1996 111 121
46. K.S. Rhee, L.M. Krahl, L.M. Lucia, and G.R. Acuff Antioxidation/ antimicrobial effect and TBARS in aerobically refrigerated beef as related to microbial growth Journal of Food Science 62 1997 1205 1210
47. S.I. Roura, J.P. Saavedra, R.E. Trucco, and M. Crupkin Conformational changes in actomyosin from post-spawned hake stored on ice Journal of Food Science 57 1992 1109 1111
48. 2 on hake (Merluccius merluccius L) as a function of the period of time in controlled atmosphere storage Journal of the Science of Food and Agriculture 82 2002 375 379
49. Scullen, O. J., & Zaika, L. L. (1994). Effect of temperature, salt and pH on growth inhibition of Listeria monocytogenes by sodium polyphosphate. Presented at 18th annual meeting of IAMFES, San Antonio, TX, July 31-August 3.
50. R.O. Sinnhuber, and T.C. Yu 2Thiobarbituric acid methods for the measurement of rancidity in fishery products. 2. The quantitative determination of malonaldehyde Food Technology 12 2 1958 9 12
51. M. Sivertsvik, W.K. Jeksrud, and J.T. Rosnes A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety International Journal of Food Science and Technology 37 2002 107 127
52. L.A. Smith, S.L. Simmons, F.K. McKeith, P.L. Bechtel, and P.L. Brady Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts Journal of Food Science 49 1984 1636 1639
53. J.N. Sofos Use of phosphate in low-sodium meat products Food Technology 40 3 1986 52 69
54. a in the polymerization on myosin heavy chain during ice storage of carp actomyosin Fisheries Science 62 1996 110 113
55. M.L. Speck Compendium of methods for the microbiological examination of foods 1976 American Publish Health Association Washington, DC
56. K. Stammen, D. Gerdes, and F. Caporaso Modified atmosphere packaging of seafood Critical Reviews in Food Science and Nutrition 29 1990 301 331
57. R.G.D. Steel, and J.H. Torrie Principle and procedures of statistic 2nd ed. 1980 McGraw-Hill New York
58. G.R. Trout, and G.R. Schmidt The effect of phosphate type and concentration, salt level and method of preparation on binding in beef rolls Journal of Food Science 49 1984 687 690
59. G.R. Trout, and G.R. Schmidt Effect of phosphates on the functional properties of restructured beef rolls the role of pH, ionic strength, and phosphate type Journal of Food Science 51 1986 1416 1423
60. USDA-FSIS (1997). Code of federal regulations. Title 9, Ch. III: 317, 7 (4). Washington, DC: Government Printing Office.
61. V. Venugopal, M.D. Alur, and N.F. Lewis Extracellullar protease from Pseudonomas marinoglutinosa some properties and its action of fish actomyosin Journal of Food Science 48 1983 671 675
62. M.K. Wager, and F.F. Busta Inhibition of Clostridium botulimun 52A toxicity and protease activity by sodium acid pyrophosphate in meat systems Applied and Environment Microbiology 50 1985 16 20
63. M. Yamaguchi, and T. Sekine Sulfhydryl groups involved in the active site of myosin A adenosine triphosphatase. I. Specific blocking of the SH group responsible for the inhibitory phase in "B phasic response" of the catalytic activity Journal of Biochemistry 59 1966 24 33
64. M.H. Yu, M.T. Wu, D.T. Wang, and D.K. Salunkhe Nonenzymic browning in synthetic systems containing ascorbic, amino acid, organic acids and inorganic salts Canadian Institute of Food Science and Technology Journal 7 1974 279 282
65. Zaika, L. L., Cooke, P., & Dobson, T. (1991). Effect of sodium polyphosphates on ultrastructure of Listeria monocytogenes. Presented at 91st general meeting of the American Society. For microbiology, Dallas, TX (pp. 5-9).
66. L.L. Zaika, O.J. Scullen, and J.S. Fanelli Growth inhibition of Listeria monocytogenes by sodium polyphosphate as affected by polyvalent metal ions Journal of Food Science 62 1997 867 869