Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss)

European Food Research and Technology

Volumn 224, Issue 1, 2006, Pages 19-26

  Cakli, Sukran ^a   Kilinc, Berna ^a   Dincer, Tolga ^a   Tolasa, Sebnem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Chemical analysis; Color measurement; MAP; Microbiological analysis; Sensory evaluation; Smoked trout; TMA N; TVB N

Indexed keywords

MYKISS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 33750156865     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0283-3     Document Type: Article

References (51)

1. FDA (1999) Food code guidelines: Reduced oxygen packaging (ROP). In: Chapter 8 Vacuum and Modified Atmosphere packaged fish and fishery products, pp 1, 3, 13 http://wwwseafood.ucdavis.edu/haccp/compendium/chapter08.htm, update:9/21/00
2. Jackson CT, Acuff RG, Dickson JS (1997) Meat, poultry and seafood. In: Doyle MP, Beuchal LR, Montville TJ (eds) Food Microbiology, fundamentals and frontiers, American Society for Microbiology, Washington, pp 83-99
3. Horner WFA (1992). Preservation of fish by curing: Fish processing technology. In: Hall GM (ed) Fish processing technology, 1st edn. Blackie Academic & Professional, London, pp 31-71
4. Silliker JH, Wolfe SK (1980) Microbiological safety considerations in controlled atmosphere storage of meats. Food Technol 34:59-63
5. Cann DC (1984) Packing fish in a modified atmosphere. Ministry of Agriculture, Fisheries and Food Torry Research Station Torry Advisory Notes, Aberdeen (UK). Number: 88
6. Reddy NR, Amstrong DJ, Rhodehamel EJ, Kauter DA (1992) Shelf life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. J Food Saf 12:87-118
7. Doyle MP (1998) Extending the shelf life of refrigerated foods: For better or worse? Food Technol 52(2):20
8. Özoǧul F, Taylor KDA, Quantick P, Özoǧul Y (2000) Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chem 71:267-273
9. Dalgaard P, Mejiholm O, Christiansen TJ, Huss HH (1997) Importance of Photobacterium phosplioreum in relation to spoilage of modified atmosphere-packed fish products. Lett Appl Microbiol 24:373-378
10. Reddy NR, Roman MG, Villanueva M, Solomon HM, Kauter DA, Rhodehamel EJ (1997a) Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets. J Food Sci 62:878-884
11. Reddy NR, Solomon HM, Yep H, Roman MG, Rhodehamel EJ (1997b) Shelf life and toxin development by Clostridium botulinum during storage of modified atmosphere-packaged fresh aquacultured salmon fillets. J Food Prot 60:1055-1063
12. Cai P, Harrison MA, Huang YW, Silva JL (1997) Toxin production by Clostridium botulinum type E in packaged channel catfish. J Food Prot 60:1358-1363
13. Birkeland S, Røra AMB, Skara T, Bjerkeng B (2002) Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillet. Food Res Int 37:273-286
14. Cann DC, Taylor LY (1979) The control of the botulism hazard in hot-smoked trout and mackerel. J Food Technol 14:123-129
15. Cann DC, Taylor LY, Hobbs G (1975) The incidence of Clostridium botulinum in farmed trout raised in Great Britain. J Appl Bacteriol 39:331-336
16. Dalgaard P, Gram L, Huss HH (1993) Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. Int J Food Microbiol 19:283-294
17. Dhananjaya S, Stroud GD (1994) Chemical and sensory changes in haddock and herring stored under modified atmospheres. Int J Food Sci Technol 29:575-583
18. Bak LS, Andersen AB, Andersen EM, Bertelsen G (1999). Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis). Food Chem 64:169-175
19. Hoz L, Lopez-Galvez DE, Fernandez M, Hierro E, Ordonez JA (2000) Use of carbon dioxide enriched atmospheres in the refrigerated storage (2_C) of salmon (Salmo salar) steaks. Eur Food Res Technol 210:179-188
20. 2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres. Eur Food Res Technol 212:413-420
21. 2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris). Eur Food Res Technol 214:192-197
22. Ozogul F, Polat A, Ozogul Y (2004) The effect of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem 85:49-57
23. Harrigan WF, McCance ME (1976) Laboratory methods in food and dairy microbiology. Academic Press, New York
24. Debevere J, Boskou G (1996). Effect of modified atmosphere packaging on the TVB/TMA producing microflora of cod fillets. Int J Food Microbiol 31:221-229
25. Özogul F, Polat A, Özogul Y (2004) The effect of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem 49-57
26. Lima Dos Santos C, James D, Teutscher F (1981). Guidelines for chilled fish storage experiments. FAO Fish Tech Pap 210 p
27. Vyncke W (1996). Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene 47:110-112
28. AOAC (1984) Official methods of analysis, 14th edn. Association of Official Analytical Chemists, Washington, DC, pp 18.031-18.033
29. Tarladgis BG, Watts BM, Younathan MS, Dugan L Jr, (1960) A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37:44-48
30. Schubring R (2002) Influence of freezing/thawing and frozen storage on the texture and color of brown shrimp (Crangon crangon). Archiv Lebensmittelhygiene 53(2):34-36
31. Paulus K, Gutschmidt J, Fricker A (1969) Bewertungsscheme-Entwicklung, anwendbarkeit, modifikationen. Lebensm.-Wiss.u. Technol 2:132-139
32. 2, Int. Inst. Refrig., "Chilling and Freezing of New Fish Products." Aberdeen 1990-3, pp 201-207
33. Pelroy G A, Eklund MW, Paranjpye RN, Suzuki EM, Peterson ME (1982) Inhibition of Clostridium botulinum types A and E toxin formation by sodium nitrite and sodium chloride in hotprocess (smoked) salmon. J Food Prot 45(9):833-841
34. Pelroy GA, Peterson ME, Holland PJ, Eklund MW (1994) Inhibition of Listeria monocytogenes in cold-process (smoked) salmon by sodium lactate. J Food Prot 57:108-113
35. Civera R, Goytortúa E, Nolasco H, Vega-Villasante F, Balart E, Amador E, Ponce G, Colado G, Lucero J, Rodríguez C, Solano J, Flores-Tom A, Monroy J, Coral G (1998) Uso de la Langostilla Roja Pleuroncodesplanipes en la nutrición de organismos acuáticos. IV International Simposium of Aquatic Nutrition. La Paz, B.C.S. México 2, 1-16
36. Crandall AD, Montville TJ (1993) Inhibition of Cl. botulinum growth and toxinogenesis in a model gravy system by coinoculation with bacteriocin producing lactic acid bacteria. J Food Prot 56:485-488
37. Gonzalez R-M-N, Sanz J-J, Santos J-A, Otero A, Garcia-Lopez M-L (2002). Numbers and types of microorganisms in vacuum -packed cold smoked fresh water fish at the retail level. Int J Food Microbiol 77(1-2): 161-168
38. ICMSF (1986) International commission on microbiological specifications for foods. Sampling plans for fish and shellfish. In: ICMSF (ed) ICMSF, Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications, vol 2, 2nd edn. University of Toronto Press, Toronto, Canada
39. Reddy NR, Schreiber CL, Buzard KS, Skinner GE, Armstrong DJ (1994) Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres. J Food Sci 59:260-264
40. Bhuiyan AKMA, Ratnayake WMN, Ackman RG (1986) Stability of lipids and polyunsaturated fatty-acids during smoking of atlantic mackerel (Scomher-scombrus L.). J Am Oil Chem Soc 63:324-328
41. Paleari MA, Soncini G, Beretta G (1990) Smoked tuna, sliced and vacuum packed a relatively new product. Z. Lebensm Unters Forsch 190:118-120
42. Flick JG, Hong GP, Knobl GM (1992). Lipid oxidation of seafood during storage. In: St Angelo AJ (ed) Lipid oxidation in food, American Chemical Society, Washington, USA, pp 183-207
43. Nambudiry DD (1980) Lipid oxidation in fatty fish: the effect of salt content in the meat. J Food Sci Technol 17:176-178
44. Curzio OA, Quaranta HO (1982) Delay of oxidative rancidity in irradiated hake (Merluccius merluccius hubbsi). Lebensmittel-Wissenschaft und-Technologie 15:171-172
45. Fernandez J, Perez-Alvarez JA, Fernandez-Lopez JA (1997) Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem 59:345-353
46. Goulas AE, Kontominas MG (2004) Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem (in press)
47. 2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres. Eur Food Res Technol 212:413-420
48. Chouliara I, Savvaidis IN, Panagiotakis N, Kontominas MG (2004) Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol 21:351-359
49. Connell JJ(1990) Methods of assessing and selecting for quality. In: Connell JJ (ed) Control of fish quality, 3rd edn. Fishing News Books, Oxford, UK, pp 122-150
50. Schormuller J (1969) Handbuch der Lebensmittel Chemie, Band IV, Fette und Lipoide (Lipids), Springer-Verlag, Berlin-Hiedelberg-New York, pp 872-878
51. Council Regulation No. 95/149/EEC of March 1995