Comparative study on nitrogen and argon-based modified atmosphere packaging on microbiological, chemical, and sensory attributes as well as on microbial diversity of Asian sea bass

被引：39

作者：

Olatunde, Oladipupo Odunayo ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Vongkamjan, Kitiya ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

来源：

FOOD PACKAGING AND SHELF LIFE | 2019年 / 22卷

关键词：

Non-thermal technology; Asian sea bass; Shelf-life; Next generation sequencing; SHELF-LIFE EXTENSION; DICENTRARCHUS-LABRAX; QUALITY; GROWTH; FISH; STORAGE; SPOILAGE; BACTERIA; SLICES; LIPIDS;

D O I：

10.1016/j.fpsl.2019.100404

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Shelf-life of Asian sea bass slices packaged under argon based modified atmosphere packaging (Ar-MAP) and nitrogen based counterpart (N-MAP) with different sample/gas ratios (1:2 and 1:4) during storage at 4 degrees C was investigated. Total viable count (TVC) was more than the limit (6.0 log CFU/g) at day 6 for the control kept in air. The slices packaged under Ar-MAP with sample/gas volume ratio of 1:4 exceeded TVC limit at day 18. Lipid oxidation was lower in samples stored under MAP. Based on next generation 16S rRNA sequencing, the spoilage bacterial diversity differed between the control and Ar-MAP obtained at day 6 and 15, respectively. Shewanella and Pseudomonas were dominant genera solely accountable for spoilage in both samples. Therefore, Ar-MAP at high sample/gas volume ratio was demonstrated to be potential for extending the shelf-life of Asian sea bass slices, in which shelf-life was extended by 9 days at 4 degrees C.

引用

页数：10

共 46 条

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