Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)
| Autor: | M Jelena Janjic, Z Milan Baltic, M Natasa Glamoclija, V. Radmila Marković, D Marija Boskovic, M Slaven Grbic, S. Jelena Ivanović, P Jasna Djordjevic, M Tatjana Baltic |
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| Rok vydání: | 2016 |
| Předmět: |
rN vrednost
030309 nutrition & dietetics Thiobarbituric acid Skuša Mackerel Vacuum packing Shelf life TBA pH value 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Atlantic mackerel Food science histamin Scomber 0303 health sciences lcsh:TP368-456 biology Quality assessment 04 agricultural and veterinary sciences biology.organism_classification histamine TVB-N 040401 food science Fishery lcsh:Food processing and manufacture chemistry Modified atmosphere |
| Zdroj: | Food and Feed Research Food and Feed Research (2016) 43(2):111-118 Food and Feed Research, Vol 43, Iss 2, Pp 111-118 (2016) |
| ISSN: | 2217-5660 2217-5369 |
| DOI: | 10.5937/ffr16021111 |
| Popis: | Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis. Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu. |
| Databáze: | OpenAIRE |
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