Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

Arashısar S., Hısar O., Kaya M., Yanık T.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.97, pp.209-214, 2004 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 97
  • Publication Date: 2004
  • Doi Number: 10.1016/j.ijfoodmicro.2004.05.024
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.209-214
  • Keywords: rainbow trout, modified atmosphere packaging, specified spoilage level, psychrotrophic bacteria, TBARS, DIOXIDE ENRICHED ATMOSPHERES, SALMON SALMO-SALAR, 2 DEGREES-C, CARBON-DIOXIDE, SHELF-LIFE, CO2-ENRICHED ATMOSPHERES, COD FILLETS, STORAGE, FRESH, FISH
  • Ataturk University Affiliated: Yes

Abstract

Microbial (psychrotrophic, mesophilic aerobic bacteria and Enterobacteriacae counts), and chemical analysis [pH, total volatile bases nitrogen (TVB-N), lipid oxidation (Thiobarbituric acid reactive substance, TBARS)] of rainbow trout (Oncorynchus mykiss) fillets in air (control), vacuum and modified atmosphere packaging (MAP) with various gas mixtures conditions at 4+/-1 degreesC were determined. The gas mixtures evaluated were 100% CO2, 2.5% O-2+7.5% N-2+90% CO2 and 30% O-2+30% N-2+40% CO2. Psychrotrophic bacteria count was above 1 x 10(7) cfu/g on the 12th day in 100% CO2. However; mesophilic bacteria count was below 1 x 10(6) cfu/g at the end of the 14-day storage period. Enterobacteriaceae count was significantly lower in samples packaged with MAP. Lipid oxidation increased rapidly after 6 days of storage in the samples containing 30% O-2. While minimum TBARS values were recorded in fillets containing 100% CO2 and vacuumed fillets, the lowest TVB-N values were obtained in fillets with 100% CO2. (C) 2004 Published by Elsevier B.V.