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


Aras Hisar Ş. , HİSAR O. , Kaya M. , Yanık T.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, cilt.97, no.97, ss.209-214, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier identifier

  • Cilt numarası: 97 Konu: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.ijfoodmicro.2004.05.024
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Sayfa Sayıları: ss.209-214

Özet

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.