Super-chilling (-0.7 °C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

被引：52

作者：

Zhu, Yingchun ^{[1
,2
,3
]}

Ma, Lizhen ^{[2
,3
]}

Yang, Hua ^{[1
]}

Xiao, Yan ^{[4
,5
]}

Xiong, Youling L. ^{[6
]}

机构：

[1] Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Shanxi, Peoples R China

[2] Tianjin Agr Univ, Tianjin Engn & Technol Res Ctr Agr Prod Proc, Tianjin 300384, Peoples R China

[3] Tianjin Agr Univ, Tianjin Key Lab Aqua Ecol & Aquaculture, Tianjin 300384, Peoples R China

[4] Tianjin KUANDA Aquat Food Co Ltd, Tianjin 300304, Peoples R China

[5] Enterprise Key Lab High Value Transformat & Qual, Tianjin 300304, Peoples R China

[6] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA

来源：

FOOD CHEMISTRY | 2016年 / 206卷

关键词：

Catfish; Controlled freezing-point storage; Packaging; Biogenic amines; Microbiology; BIOGENIC-AMINES FORMATION; SHELF-LIFE; FILLETS; FISH; QUALITY; ICE; ATMOSPHERES; SPOILAGE; BACTERIA; WHOLE;

D O I：

10.1016/j.foodchem.2016.03.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Controlled freezing-point storage (CFPS) is an emerging preservative technique desirable for fish. In the present study, catfish fillets were stored at -0.7 degrees C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO2/40% N-2 (MAP). Chemical, microbiological, and sensory analyses were performed during storage. Results showed the following descending order of chemical changes (degradation of nucleotides, conversion of protein to volatile-based nitrogen and biogenic amines, and production of trimethylamine nitrogen), as well as loss of sensory properties: 4 degrees C AP > 0.7 C AP approximate to 4 degrees C VP > 0.7 degrees C VP approximate to 4 degrees C MAP > 0.7 degrees C MAP. The chemical changes were well-correlated with microbial growth suggesting the microbiological pathways. Hence, CFPS at 0.7 C in combination with high-CO2 MAP can effectively maintain the quality of fresh catfish meat compared to traditional preservation methods. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：182 / 190

页数：9