We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO:25% N and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to >25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.4315/0362-028X-58.8.908 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
2-Propanol Suspension Method to Increase Acetylcholinesterase and Flow Stability on μPADs.
ACS Appl Bio Mater
January 2025
Division of Applied Chemistry, Faculty of Engineering, Hokkaido University, Kita 13 Nishi 8, Kita-ku, Sapporo 060-8628, Japan.
Ensuring detection performance and shelf life is crucial for analytical devices. Advances in materials and reaction mechanisms have improved detection performance, yet extending the operational lifetime of microfluidic paper-based analytical devices (μPADs)─especially those reliant on sensitive enzymes─remains a challenge. Here, we present an alternative to air-drying and lyophilization: loading enzymes suspended in 2-propanol (iPrOH).
View Article and Find Full Text PDFTowards microbial consortia in fermented foods for metabolic engineering and synthetic biology.
Food Res Int
February 2025
School of Life Science, Shanxi University, Taiyuan 030006, People's Republic of China; The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China. Electronic address:
The fermented foods microbiota, whose community structures evolve through a succession of different microbial groups, play a central role in fermented food production. The texture and flavor, functions, shelf-life and safety, are largely determined by the interactions among bacteria and yeast within these communities. Although much indispensable work has described the microbial composition and succession in various fermentation foods, yet the specific microbial interactions involved are not well understood.
View Article and Find Full Text PDFDevelopment of pullulan/gellan gum films loaded with astaxanthin nanoemulsion for enhanced strawberry preservation.
Food Res Int
February 2025
College of Food Science, Guangdong Pharmaceutical University, Zhongshan, China. Electronic address:
Innovative packaging materials are essential for preserving food, serving as a substitute for petroleum-based options. In this study, biofilms consisting of pullulan and gellan gum which incorporates astaxanthin nanoemulsion were prepared to extend the shelf-life of strawberries. Hydrophobic deep eutectic solvents (DES) were used as solvents to extract natural astaxanthin from Haematococcus pluvialis.
View Article and Find Full Text PDFAntibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea).
Food Res Int
February 2025
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China. Electronic address:
Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.
View Article and Find Full Text PDFX-ray irradiation as a potential postharvest treatment for maintaining the quality of lily (Lilium davidii var. unicolor) bulbs and predicting shelf life using an artificial neural network.
Food Res Int
February 2025
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address:
This study aimed to investigate the impact of X-ray irradiation pretreatment at varying doses (0.5, 1.0, 1.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!