Effects of chilled storage on quality of vacuum packed meagre fillets

Journal of Food Engineering (Impact Factor: 2.77). 04/2013; 115(4):486-494. DOI: 10.1016/j.jfoodeng.2012.09.007


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.

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    • "It has been reported that TVB-N, which is the standard chemical indicator of seafood spoilage, is appropriate for advanced spoilage but is an insufficient sign of quality during the initial stages of seafood spoilage (Clancy et al. 1995; Tejada and Huidobro 2002). This is in agreement with the observation of Ismail et al. (2013) during the chill storage of meagre fillet under vacuum. The concentration of TVB-N in freshly caught fish is typically between 5 and 20 mg N/100 g, whereas levels of 30–35 mg N/100 g fish are generally regarded as the limit of acceptability in marine fishes (Connel 1995). "
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