Effect of soluble CO2 stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass fillets

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1678-1687

  Mendes, Rogério ^a   Gonçalves, Amparo ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

Author keywords

Chill storage; Quality changes; Sea bass; Sea bream; Shelf life; Soluble gas stabilisation; Vacuum packaging

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; SERRANIDAE;

EID: 49449093290     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01737.x     Document Type: Article

References (49)

1. Andersen, U.B., Thomasssen, M.S. Rørå, A.M.B. (1997). Texture properties of farmed rainbow trout (Oncorhynchus mykiss): effects of diet, muscle fat content and time of storage on ice. Journal of the Science of Food and Agriculture, 74, 347 353.
2. AOAC (1998). Official Methods of Analysis of AOAC International, 16th edn, 4th Rev. Gaithersburg : Association of Official Analytical Chemists International, Inc., CD-ROM.
3. Ashie, I.N.A., Smith, J.P. Simpson, B.K. (1996). Spoilage and self-life extension of fresh fish and shellfish. Critical Reviews Food Science and Nutrition, 36, 87 121.
4. Bandarra, N., Calhau, M.A., Oliveira, L. et al. (2004). Composição e valor nutricional dos produtos da pesca mais consumidos em Portugal. Publicações Avulsas do IPIMAR, Lisboa, 11, 103.
5. Banks, H., Nickelson, R. Finne, G. (1980). Shelf life studies on carbon dioxide packaged finfish from the Gulf of Mexico. Journal of Food Science, 45, 157 162.
6. Cakli, S., Kilinc, B., Cadun, A., Dincer, T. Tolasa, S. (2006). Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream Sparus aurata and sea bass Dicentrarchus labrax stored in ice. Critical Reviews in Food Science and Nutrition, 467, 519 5279.
7. Castro, P., Padern, J.C.P., Cansino, M.J.C., Velasquez, E.S. De Larriva, R.M. (2006). Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control, 17, 245 248.
8. Cobb, B.F. III, Alaniz, I. Thompson, C.A. Jr (1973). Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38, 431 436.
9. Connell, J.J. (1975). Methods of assessing and selecting for quality. In Control of Fish Quality. Editor : J.J. Connell. Pp. 107 132. Surrey : Fishing News Books Ltd.
10. Connell, J.J. (1995). Control of Fish Quality, 4th edn. Pp. 245. London : Fishing News Books Limited.
11. Crank, J. (1975). The Mathematics of Diffusion, 2nd edn. Oxford : Clarenden Press, Pp. 426.
12. Debevere, J. Boskou, G. (1996). Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets. International Journal of Food Microbiology, 31, 221 229.
13. EEC (1995). Decision 95/149/EC. Total volatile basic nitrogen TVB-N limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal, L097, 84 87.
14. Farber, L. (1965). Review of the Method for the Determination of Spoilage of Fish. Pp. 58 70. London : Fishing News.
15. Farber, J.M. (1991). Microbiological aspects of modified-atmosphere packaging technology - a review. Journal of Food Protection, 541, 58 70.
16. FDA (2001). Clostridium botulinum toxin formation (a biological hazard) Ch. 13. In Fish and Fishery Products Hazards and Controls Guidance, 3rd edn. Pp. 83 102. Washington : Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood. http://www.cfsan.fda.gov/-comm/haccp4a. html [accessed 2 Nov 2007].
17. Genigeorgis, C.A. (1985). Microbial and safety implications of the use of modified atmospheres to extend the storage life of fresh meat and fish. International Journal of Food Microbiology, 1, 237 251.
18. Giménez, B., Sánchez-Escalante, A., Torrescano, G., Roncalés, P. Beltrán, J.A. (2002). Different packaging conditions to improve shelf life of filleted gilt-head sea bream (Sparus aurata). Journal of Aquatic Food Product Technology, 11, 275 286.
19. Gonçalves, A., Mendes, R. Nunes, M.L. (2004). Effect of oxygen absorber on the shelf life of gilthead seabream Sparus aurata. Journal of Aquatic Food Product Technology, 133, 49 59.
20. Goulas, A.E. Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream Sparus aurata: biochemical and sensory attributes. Food Chemistry, 100, 287 296.
21. Gram, L. Huss, H.H. (1996). Microbial spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121 137.
22. Grigorakis, K. (2007). Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: a review. Aquaculture, 272, 55 75.
23. Grigorakis, K., Alexis, M., Gialamas, I. Nikolopoulou, D. (2004). Sensory, microbiological and chemical spoilage of cultured common sea bass Dicentrarchus labrax stored in ice: a seasonal differentiation. European Food Research Technology, 219, 584 587.
24. Howgate, P. (1985). Approaches to the definition and measurement of the storage life of chilled and frozen fish. In : Proceeding of International Institute of Refrigeration Commissions C2 and D3 (Edited by Institut International du Froid). Pp. 45 53. Aberdeen.
25. Huidobro, A., Mendes, R. Nunes, M.L. (2001). Slaughtering of gilthead seabream Sparus aurata in liquid ice: influence on fish quality. European Food Research and Technology, 213, 267 272.
26. Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, 348. Rome : FAO, Pp. 195.
27. INFOFISH (2007). Seabass and Seabream Market Report - May 2007. Technical and trade database. Available at http://www.infofish.org/marketreports/sas0507. html [Accessed on 14 December 2007].
28. Kyrana, V.R., Lougovois, V.P. Valsamis, D.S. (1997). Assessment of shelf-life of maricultured gilthead sea bream Sparus aurata stored in ice. International Journal of Food Science and Technology, 32, 339 347.
29. 2 enriched atmospheres. Journal of Food Protection, 45, 1197 1203.
30. Lowndes, A.G. (1955). Density of fishes. Some notes on the swimming of fish to be correlated with density, sinking factor and the load carried. Annals and Magazine of Natural History, 8, 241 256.
31. Masniyom, P., Benjakul, S. Visessanguan, W. (2002). Shelf life extension of refrigerated sea bass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture, 82, 873 880.
32. Masniyom, P., Benjakul, S. Visessanguan, W. (2005). Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging. European Food Research and Technology, 220, 322 325.
33. Meilgaard, M., Civille, G.V. Carr, G. (1999). Sensory Evaluation Techniques, 3rd edn. Pp. 281. London : CRC Press.
34. 2 stabilization on the quality of fillets from farmed gilthead sea bream (Sparus aurata) and European sea boss (Dicentrarchus labrax). Journal of Aquatic Food Product Technology, 17, In press.
35. Nishimoto, J., Suwetja, I.K. Miki, H. (1985). Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of the Faculty of Fisheries Kagoshima University, 34, 89 96.
36. Ozogul, F., Polat, A. Ozogul, Y. (2004). The effect of modified atmosphere packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85, 49 57.
37. Ozogul, F., Gokbulut, C., Ozyurt, G., Ozogul, Y. Dural, M. (2005). Quality assessment of gutted wild sea bass (Dicentrarchus labrax) stored in ice, cling film and aluminium foil. European Food Research and Technology, 220, 292 298.
38. Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, I.N. Kontominas, M.G. (2003). Effect of gutting on microbiological, chemical, and sensory properties of aqua-cultured sea bass Dicentrarchus labrax stored in ice. Food Microbiology, 20, 411 420.
39. Poli, B.M., Parisi, G., Zampacavallo, G., Mecatti, M., Lupi, P. Gualtieri, M. (2001). Quality outline of European sea bass Dicentrarchus labrax reared in Italy: shelf life, edible yield, nutritional and dietetic traits. Aquaculture, 202, 303 315.
40. Randell, K., Hattula, T., Skyttã, E., Sivertsvik, M., Bergslien, H. Ahvenainen, R. (1999). Quality of filleted salmon in various retail packages. Journal of Food Quality, 22, 485 497.
41. Ruiz-Capillas, C. Moral, A. (2005). Sensory and biochemical aspects of quality of whole bigeye tuna Thunnus obesus during bulk storage in controlled atmospheres. Food Chemistry, 893, 347 354.
42. Sivertsvik, M. (2000). Use of soluble gas stabilisation to extend shelf-life of fish. In : Proceedings of 29th WEFTA-Meeting (edited by S.A. Georgakis). Pp. 79 91. Leptocarya, Pieria, Greece, 10-14 October 1999. Thessaloniki : Greek Society of Food Hygienists and Technologists.
43. Sivertsvik, M., Jeksrud, W.K. Rosnes, J.T. (2002). 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, 107 128.
44. Sivertsvik, M., Rosnes, J.T. Jeksrud, W.K. (2004). Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets. Journal of Food Engineering, 63, 451 458.
45. Soccol, M.C.H., Oetterer, M., Gallo, C.R., Spoto, M.H.F. Biato, D.O. (2005). Effects of modified atmosphere and vacuum on the shelf life of tilapia (Oreochromis niloticus) fillets. Brazilian Journal of Food Technology, 8, 7 15.
46. Taliadourou, D., Papadopoulos, V., Savvaidis, I.N. Kontominas, M.G. (2003). Microbiological, chemical and sensory changes of whole and filleted ice stored Mediterranean aqua-cultured sea bass Dicentrarchus labrax. Journal of the Science of Food and Agriculture, 83, 1373 1379.
47. Tejada, M. Huidobro, A. (2002). Quality of farmed gilthead seabream Sparus aurata during ice storage related to the slaughter method and gutting. European Food Research and Technology, 215, 1 7.
48. Torrieri, E., Cavella, S., Villani, F. Masi, P. (2006). Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass Dicentrarchus labrax. Journal of Food Engineering, 77, 1078 1086.
49. Vyncke, W. (1970). Determination of the ammonia content of fish as an objective quality assessment method. Medelingen van de Faculteit Landbouwwetenschappen, Rijkauniversteit Gent, 35, 1033 1046.