Effects of chilled storage on quality of vacuum packed meagre fillets |
| |
| Authors: | İsmail Yü ksel Genç ,Eduardo Esteves,Jaime Aní bal,Abdullah Diler |
| |
| Affiliation: | 1. Department of Fishing and Processing Technology, Faculty of Fisheries, University of Suleyman Demirel, Turkey;2. Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve and Centro de Ciências do Mar CCMAR – CIMAR Laboratório Associado, Portugal;3. CIMA – Centro de Investigação Marinha e Ambiental and Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Portugal |
| |
| Abstract: | The aim of this study was to experimentally assess several quality indices of meagre Argyrosomus regius (Asso, 1801) fillets packed in air (AP) and vacuum (VP) stored chilled (+4 °C) for up to 13 days. Considering our experimental data on concentration of bacterial counts, shelf-life is estimated at ca. 6 days for AP fillets and an additional 3–5 days for VP meagre fillets. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) did not reach the regulated limits (25–35 mg/100 g chilled fish). The models implemented in the software Seafood Spoilage and Safety Predictor predicted a relatively shorter shelf-life of 4.8–6.9 days for fish stored in air at +4 °C when compared to AP and VP fillets. Empirical data and the models implemented in the software were used to predict the shelf-life of fillets if packaged under different modified atmospheres (MAP). Chilled, MAP fillets are likely to have a longer shelf-life than AP or VP samples if equilibrium CO2 concentration is substantially high. |
| |
| Keywords: | Meagre fillets Quality Vacuum packaging Shelf life prediction |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
