Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °c

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 896-901

  Li, Xuepeng ^a   Li, Jianrong ^a   Zhu, Junli ^a   Wang, Yanbo ^a   Fu, Linglin ^a   Xuan, Wei ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Fillets; Freshness; Postmortem changes; Shelf life; Yellow grouper

Indexed keywords

FILLETS; FRESHNESS; POSTMORTEM CHANGES; SHELF LIFE; YELLOW GROUPER;

HARDNESS; REGRESSION ANALYSIS; THERMOANALYSIS;

VACUUM;

THIOBARBITURIC ACID;

ARTICLE; AUTOPSY; EPINEPHELUS AWOARA; FISH; FOOD PACKAGING; FOOD STORAGE; NONHUMAN; PH MEASUREMENT; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; TEMPERATURE; VACUUM;

EPINEPHELUS AWOARA;

EID: 78751591085     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.071     Document Type: Article

References (32)

1. C. Alasalvar, K.D.A. Taylor, E. Zubcov, F. Shahidi, and M. Alexis Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content fatty acid and trace mineral composition Food Chemistry 79 2002 145 150
2. AOAC Official methods of analysis 16th ed. 1997 Association of Official Analytical Chemists Washington
3. J. Arkoudelos, N. Stamatis, and F. Samaras Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0 °C Food Microbiology 24 2007 728 735
4. M.C. Bourne Texture profile analysis Food Technology 32 7 1978 62 66
5. N.A. Botsoglou, D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis, and A.G. Trakatellis Rapid, sensitive and specific thiobarbituric acid method for measuring peroxidation in animal tissue, food and feedstuff samples Journal of Agricultural and Food Chemistry 42 1994 1931 1937
6. M. Chaijan, S. Benjakul, W. Visessanguan, and C. Faustman Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage Food Chemistry 93 2005 607 617
7. Chinese National Standard (GBT 4789.2-2008) Microbiological examination of food hygiene: Detection of aerobic bacterial count 2008 The Chinese National Hygiene Ministry Beijing
8. Convex, E. (1995). Postmortem Changes in fish. In: H. H. Huss (Ed.), Quality and Quality Changes in Fresh Fish (pp. 39-50). FAO Fisheries Technical Paper No. 348, Food and Agriculture Organization.
9. Q.F. Dong, C.W. Liu, Y.S. Guo, L. Liu, and Y. Wu Microsatellite analysis of genetic diversity and phylogenetic relationship of nice species of grouper in genus Epinephelus Heredity (Beijing) 29 2007 837 843
10. N. Gökodlu, Ö. Özden, and N. Erkan Physical, chemical and sensory analyses of freshly harvested sardines (Sardina pilchardus) stored at 4 °C Journal of Aquatic Food Product Technology 7 2 1998 5 15
11. L. Gram, and P. Dalgaard Fish spoilage bacteria-problems and solutions Current Opinion in Biotechnology 13 2002 262 266
12. P. Howgate A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage International Journal of Food Science and Technology 41 2005 341 353
13. ICMSF. (1986). International Commission on Microbiological Specifications for Foods. Sampling plans for fish and shellfish. In: ICMSF, Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications, (2nd ed., Vol. 2, pp. 181-196). University of Toronto Press: Toronto, Canada.
14. A. Kakouri, E.H. Drosinos, and G.J.E. Nychas Storage of Mediterranean fresh fish (Boops boops and Sparus aurata) under modified atmospheres or vacuum at 3 and 10°C J.B. Luten, T. Borresen, J. Oehlenschlager, Seafood from producer to consumer, integrated approach to quality 1997 Elsevier Amsterdam 171 178
15. M. Kostaki, V. Giatrakou, I.N. Savvaidis, and M.G. Kontominas Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets Food Microbiology 26 2009 475 482
16. V.R. Kyrana, and V.P. Lougovois Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice International Journal of Food Science & Technology 37 2002 319 328
17. P. Malle, and M. Poumeyrol A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen (%) Journal of Food Protection 52 1989 419 423
18. M.A. Mazorra-Manzano, R. Pacheco-Aguilar, E.I. Díaz-Rojas, and M.E. Lugo-Sánchez Postmortem changes in black skipjack muscle during storage in ice Journal of Food Science 65 2000 774 779
19. J. Nishimoto, I.K. Suwetja, and H. Miki 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 1 1985 89 96
20. V.M. Ocaño-Higuera, E. Marquez-Ríos, M. Canizale- Dávila, F.J. Castillo-Yáñez, R. Pacheco-Aguilar, and M.E. Lugo-Sánchez Postmortem changes in cazon fish muscle stored on ice Food Chemistry 116 2009 933 938
21. G. Ólafsdóttir, E. Martinsdóttir, J. Oehlenschäger, P. Dalgaard, B. Jensen, and I. Undeland Methods to evaluate fish freshness in research and industry Trends in Food Science & Technology 8 1997 258 265
22. G. Ólafsdóttir, P. Nesvadba, C. Di Natale, M. Careche, J. Oehlenschlager, and S.V. Tryggvadottir Multisensors for fish quality determination Trends in Food Science & Technology 15 2004 86 93
23. F. Özogul, E. Kuley, and Y. Özogul Sensory, chemical and microbiological quality parameters in sea bream (S. aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C International Journal of Food Science and Technology 42 2007 903 909
24. E.K. Paleologos, I.N. Savvaidis, and M.G. Kontominas Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea Bass (Dicentrarchus labrax) Food Microbiology 21 2004 549 557
25. J.M. Ryder Determination of adenosine triphosphate and its breakdown products in fish muscle by high performance liquid chromatography Journal of Agricultural and Food Chemistry 33 1985 678 680
26. T. Saito, K. Arai, and M. Matsuyoshi A new method for estimating the freshness of fish Bulletin of the Japanese Society of Scientific Fisheries 24 1959 749 750
27. F. Shahidi, X. Chong, and E. Dunajski Freshness quality of harp seal (Phoca groenlandica) meat Journal of Agriculture and Food Chemistry 42 1994 868 872
28. Z.E. Sikorski, A. Kalokowska, and J.R. Burt Postharvest biochemical and microbial changes Z.E. Sikorski, Seafood: Resources, nutritional composition and preservation 1990 CRC Press Boca Raton, FL, USA 55 75
29. 2 on bacterial counts and surface pH of channel catfish Journal of Food Protection 56 1993 1051 1053
30. N. Stamatis, and J. Arkoudelos Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging Food Control 18 2007 292 300
31. L.H. Sun, H.R. Chen, and L.M. Huang Growth, faecal production, nitrogenous extraction and energy budget of juvenile yellow grouper (Epinephelus awoara) relative to ration level Aquaculture 264 2007 228 235
32. L. Wang, and X.Z. Wu Identification of differentially expressed genes in lipopolysaccharide-stimulated yellow grouper Epinephelus awoara spleen Fish and Shellfish Immunology 27 2007 354 363